MEXICAN COLESLAW

So you guys….Cinco de Mayo is just days away….and once again, all my ideas of how I want to celebrate are going out the window. Am I the only one? Who has good ideas and good intentions and then just can’t make them happen?? Ever?

I seriously can’t even tell you how many years in a row I’ve thought, “Oooh – Cinco de Mayo! Let’s celebrate!” With a party or a fun dinner or, at the very least, with margaritas and guacamole! But when is the last time we actually celebrated? Mmmm…possibly never. The best laid plans…..

So this year I’m trying something different. I’m not even making plans! No, this year I’m using Cinco de Mayo as a starting point for a delicious summer menu. I’m making things like this Mexican Coleslaw and Mexican Street Corn Quinoa and Fish Tacos with Mango Salsa…and for a little something different? I’m giving Fruit Salsa a whirl. Without the pressure of making it ALL for Cinco de Mayo. No, I’ll be enjoying all of them ALL SUMMER LONG.

Ingredients

• 1 14 oz. bag coleslaw mix
• 1/2 c. red pepper diced
• 1/2 c. black beens rinsed and drained
• 1/2 c. grilled corn
• 1/2 c. minced cilantro
• 1 jalapeno seeds removed and finely diced
• 3/4 c. mayo
• 1/4 c. sour cream
• 1/2 package taco seasoning
• 2 Tbsp. lime juice

Instructions

1. In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.
2. In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.
3. Add mayo mixture to coleslaw mixture and stir to combine.
4. .................................

for full recipes please see : www.lemontreedwelling.com

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