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Ingredients Jump to Instructions ↓

  1. 4 cups broccoli coleslaw mix

  2. 1 can (11 ounces) Mexicorn, drained

  3. 1/2 cup salsa

  4. 2 tablespoons reduced-fat mayonnaise

  5. 2 teaspoons sugar

  6. 1/2 teaspoon salt

  7. 1/8 teaspoon coarsely ground pepper

  8. 3 tablespoons cider vinegar

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the coleslaw mix, corn and salsa. In a small bowl, combine the mayonnaise, sugar, salt and pepper. Gradually whisk in vinegar. Pour over coleslaw mixture; toss to coat evenly. Cover and refrigerate for at least 2 hours. Yield: 6 servings.

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