Southwestern Cole Slaw with Vegetables

This is NOT your typical cabbage/mayo/onion slaw.  This is a slaw which could very easily be a meal in itself. I just a lot of short cuts on this one, but it tasted like it had taken hours to prepare.

Remember to drain, rinse, drain the beans before adding them to the slaw.  And if you haven't tried Kraft Southwestern Ranch Dressing, it was the perfect dressing for this slaw.

1 lb. package tri color slaw mix

1/3 cup finely chopped red onion

1 jalapeno, seeded and minced

1 clove garlic, pressed

1 can Mexicorn, drained

1 (15 oz.) can black beans rinsed and drained

2 green onions, finely chopped

1 cup Kraft Southwestern Ranch Dressing (more or less depending on how wet you like your slaw)

In a large bowl, mix together all ingredients except for dressing.  Refrigerate until ready to serve.  

When you're ready to eat, remove from refrigerator and toss with dressing.  You can garnish with chopped cilantro if desired.