Ingredients
1
bag (16 ounces) coleslaw mix
1/2
cup chopped fresh cilantro
2
cans (11 ounces each) whole kernel corn with red and green peppers, drained
1/4
cup vegetable oil
3
tablespoons lime or lemon juice
3/4
teaspoon ground cumin
1/2
teaspoon salt
Preparation
Toss coleslaw mix, cilantro and corn in very large (4-quart) bowl. Place oil, lime juice, cumin and salt in tightly covered container; shake well. Pour over coleslaw mixture; toss.
Cover and refrigerate 1 to 2 hours to blend flavors.
