New Recipes Summer Chili Salad - ★Cooking Recipes★

Courtesy of Kristen Eppich.
Directions for: Summer Chili Salad

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

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

cup (180 mL) red wine vinegar

2 Tbsp (30 mL) lemon juice

Directions

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

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.

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

4. Add vinegar and bring to a boil.

5. Remove from heat and pour warm vinaigrette over salad.

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

See more: Appetizer, Beans, Salad, Vegetables, Vegetarian