*Mexican Coleslaw*

My Mom made this recipe over the Memorial Day weekend to go with Sunday night’s dinner.  The entire dinner was absolutely DELISH!  Jay O. & I aren’t very big slaw fans, but we loved this.  She served just a tad of the slaw on top of each fish taco & we also had it as a side item.

One BIG plus to the salad is that it calls for Jalapeno Ranch dressing that you purchase at the store.  Usually my Mom & I both are against pre-packaged dressing, but this recipe got away with it with flying colors.  You can typically find a Jalapeno Ranch Dressing in the refrigerated area in the produce section at your local market.

Jay O. & I had a 5 day weekend.  The first 2 days in New Orleans at a wedding (which was t-totally perfect), the 3^rd day in the car, and the last 2 days at the lake.  We were dreading the 11 hour drive to the lake, but it was definitely worth it to be able to chillax for a few days before we came back to the real world.  Thanks, Mom & Dad, for the hospitality! 

1 package Slaw Mix 1 can corn {drained}                                                  

1 can black beans {drained}

1/3 cup diced green onions 
1 cup diced tomatoes

1/4 cup diced cilantro

avocado chopped

3/4 cup Jalapeno Ranch Dressing

Garnish with cilantro.

Combine ingredients and toss with the Jalapeno Ranch dressing.  I would recommend chilling for at least 2 hours before servings.  Enjoy :-)