Mexican Coleslaw

This recipe comes from my brother and sister in law. They are both avid and great cooks. When they told me we would be eating Mexican Coleslaw I was intrigued (I love Mexican food.)  It is a bit different than any other salad I have had, but oh so delicious!! Thanks Royce & Heidi!!

Mexican Coleslaw

2 (15 oz.) cans black beans, rinsed and drained

1 1/2 cups corn (fresh, canned or frozen)

1 cup celery, chopped

1 red bell pepper, diced

2 jalepenos, seeded and minced

1/2 cup minced cilantro

Dressing:

1/4 cup lime juice

1/4 cup canola oil

2 Tablespoons brown sugar

1 Tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Mix dressing ingredients together until well blended.  Pour over salad and mix to coat.  Allow to chill for a few hours so the flavors can mix.  We ate it with tortilla chips and some others put it on top of their chicken.

*You can substitue 1/2 the black beans for another type of beans. Heidi uses 1/2 garbanzo beans.

Place salad ingredients in a bowl and

~Tiffanee