Zesty coleslaw with tortilla triangles | Heart and Stroke Foundation

Ingredients

• 1/4 cup (50 mL) canola oil
• 3 tbsp (45 mL) lime juice
• 2 tsp (10 mL) lime zest
• 1 clove garlic, minced
• 1/4 cup (50 mL) chopped cilantro
• 1 chipotle pepper (in adobo sauce), finely chopped
• 6 whole wheat tortillas (8 in/20 cm), cut into triangles
• 1 bag (16 oz/450 g) coleslaw mix
• 1/2 cup (125 mL) sliced celery
• 1 orange pepper, seeded and diced
• 1 red pepper, seeded and diced
• 1 jalapeno pepper, seeded and diced
• 1/4 cup (50 mL) finely diced red onion
• 1 can (19 oz/540 mL) black beans, drained and rinsed