Bean's in the Kitchen
Tuesday, September 14, 2010
I'm forever cooking mexican dishes and always looking for something to serve on the side besides rice & beans. I found this recipe & served it with my enchiladas.
1 16oz bag coleslaw
1 15oz can corn, drained & rinsed
1 15oz can black beans, drained & rinsed
1 tomato, diced & seeded
1 jalapeno pepper, diced & seeded
1/2 cup garlic balsamic vinaigrette
Mix all ingredients in a bowl. Simple as that! The site I got this from said this was 6 servings. It is WAY more than 6. I'd say it's at least 10.
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