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Summer Chili Salad

Summer Chili Salad
Cook Time
15 min
Yields
12 servings

Courtesy of Kristen Eppich.

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ingredients

2 340
g packages rainbow or broccoli slaw
1
cup (250 mL) red onion, finely sliced
2
cups (500 mL) tomato, seeded and chopped
1 540
mL can red kidney beans, drained and rinsed
½
cup (125 mL) parsley, coarsely chopped
cup (80 mL) vegetable oil
1
Tbsp (15 mL) garlic, minced
3
Tbsp (45 mL) chili powder
2
tsp (10 mL) ground cumin
2
tsp (10 mL) ground coriander
1
Tbsp (15 mL) sugar
1
tsp (5 mL) salt
¾
cup (180 mL) red wine vinegar
2
Tbsp (30 mL) lemon juice
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directions

Step 1

Combine slaw with onion, tomatoes, beans and parsley in a large bowl.

Step 2

Heat oil in a medium frying pan over medium-low heat. Add garlic and cook gently for 3 minutes or until soft and fragrant.

Step 3

Add spices, sugar and salt and cook for 1 to 2 min or until spices are cooked.

Step 4

Add vinegar and bring to a boil.

Step 5

Remove from heat and pour warm vinaigrette over salad.

Step 6

Add lemon juice and stir to coat evenly. Refrigerate for 1 hour before serving.

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