Broccoli Slaw

Another recipe from my sister, Cori Staples.

Yield: 6 servings (3/4 c.)

4 c. broccolli coleslaw mix
1 can (11 oz.) Mexicorn, drained
1/2 c. salsa
2 T. reduced fat mayonnaise
2 t. sugar
1/2 t. salt
1/8 t. pepper
3 T. cider vinegar

1. Combine the coleslaw mix, mexicorn, and salsa in a large bowl.
2. In another, smaller bowl, combine the mayonnaise, sugar, salt, and pepper. Gradually whisk in the vinegar.
3. Pour the mayonnaise mixture over the vegetable mixture and toss to coat evenly.
4. Cover and refrigerate for at least two hours.