The recipe of the summer at our house!


Mango Black Bean Coleslaw
  • 2 bags coleslaw mix, green cabbage/purple cabbage/carrots
  • 1 mango, cut into 1/2-inch pieces
  • 1 avocado, cut into 1/2-inch pieces (optional – best at time of eating, not ahead of time)
  • 1 can of black beans, drained
  • 1/2 bunch fresh cilantro
The dressing:
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 1/2 tsp agave nectar or honey
  • 1 Tbsp. ground cumin
  • 2 cloves crushed garlic
  • 1tsp. Great Lakes Southwest or Carolina BBQ spice
  • 1/4 tsp salt
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp minced jalapeno pepper (optional)
  1. In a serving large bowl, combine the cabbage, mango and black beans. Mix gently to combine
  2. In a small bowl,  mix together fresh lime juice, agave nectar (or honey), ground cumin, garlic and salt. While mixing constantly, slowly pour in the olive oil until combined. 
  3. Add in cilantro and minced jalapeno.
  4. Mix avocado into the slaw right before serving.
  5. Drizzle two-thirds of the dressing over the slaw and toss gently to combine. 
  6. Taste and add more dressing, if needed Serve.