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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I first made this unusual salad for my husband's lunch. It takes just 5-10 minutes to put together from start to finish. The crunchy blend of ingredients has a nice zip! -Betty Kleberger of Florissant, Missouri Ingredients:
4 cups broccoli coleslaw mix |
1 can (11 ounces) mexicorn, drained |
1/2 cup salsa |
2 tablespoons reduced-fat mayonnaise |
2 teaspoons sugar |
1/2 teaspoon salt |
1/8 teaspoon coarsely ground pepper |
3 tablespoons cider vinegar |
Directions:
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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