I improvised this recipe and hope everyone likes it. It’s fairly quick to make if you use prepared bagged coleslaw mix and a tasty alternative to regular coleslaw.
4 tablespoons prepared salsa
1 tablespoon lime juice
1/2 teaspoon ground cumin
2 tablespoons minced onion
1 15-ounce can beans, pinto or black
2 cups shredded cabbage
1 avocado, pitted and diced
1 diced tomato, optional
1 can diced green chilies, optional
The first thing you do is rinse the beans thoroughly. Canned whole beans can be very convenient to use, but also have unneeded sodium. A good rinse removes up to 35 percent of the sodium. While the beans are draining in your colander, mix the salsa, lime juice and minced onion. Put the cabbage in a large bowl, add the beans, and pour the salsa mixture over all, mixing thoroughly. Place bowl in refrigerator and allow mixture to chill for about an hour so the flavors blend together. Take out of refrigerator and top with avocado, tomato and chilies, if desired.
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