Recipe: Summer Slaw

The store had angel hair coleslaw on clearance for $0.36 a bag the other day so I bought two and made slaw. This makes A LOT of slaw so cut the number of bags in half (but not the veggies added) if you aren't an avid eater.  I got into a debate with a friend over whether this was coleslaw or now.  While technically it is a cabbage slaw, but growing up in the South coleslaw had a very specific connotation.  That is, a mayo-heavy gloppy mess.  This slaw is not that.  Instead, I went with a light italian dressing with some dijon mixed in.  With the addition of lots of veggies this is a great (and pretty guilt free) companion to any grilled meat during the summer months.  

You will need: 

2 bags coleslaw mix/angel hair coleslaw/etc etc

1 can black beans, washed

8oz frozen sweet corn, thawed and drained

1 red pepper, deseeded and cut into thin strips

1 poblano pepper, deseeded and diced fine

5 green onions, chopped into rounds 

1 Tbs. Dijon mustard

1/2 cup Light Italian Dressing of your choice

Salt

Pepper

Garlic Powder

Put the slaw mix into a large bowl, add the washed beans, thawed corn, cut red pepper, diced poblano, and chopped green onion.  Toss lightly.  In a small bowl mix the Dijon and italian dressing together.  Add a large pinch salt, pepper, and garlic powder and mix.  Pour the dressing mix over the slaw and toss well.  Allow to sit in the fridge about an hour before serving.  

Serves: A lot, somewhere between 8-12