16 ounce bag coleslaw mix (or 6 cups shredded cabbage and 1 cup shredded carrot)
4 green onions, chopped
1 15oz can red kidney beans
2 jalapeno peppers, seeded and minced
Instructions:
Mix slaw mix, green onion, beans and jalapeno's in a large bowl.
Make dressing by whisking together mayo, taco sauce, vinegar, sugar, cumin and salt in a medium bowl.
Pour dressing over salad and toss to combine.
Refrigerate until ready to serve (can be made ahead and refrigerated for up to 3 days).
Nutrition Info Per Serving: Calories 254 Total Fat 15 g Cholesterol 8 mg Sodium 650 mg Potassium 485 mg Carbohydrate 25 g Dietary Fiber 7 g Sugars 8 g Protein 8 g