Ingredients

1/2 cup freshly squeezed lime juice
2 tablespoons honey
2 tablespoons rice vinegar (I’ve also used apple cider vinegar)
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt and a few grinds of the pepper mill
1 (14-ounce) package coleslaw mix (with carrots if available)
1 (14.5-ounce) can black beans, rinsed and well drained
1 small red bell pepper, seeded and diced (about 1 cup)
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro, lightly packed (omit or use parsley if not a fan)
1 jalapeno pepper, seeded and finely chopped
For serving: 1 avocado, diced; 1/4 cup pepitas or sunflower seeds (I like salted, unsalted may be used if preferred)

Instructions

In a small bowl or jar, whisk together the lime juice, honey, vinegar, oil, cumin, salt and pepper. The dressing may be made up to several days in advance and refrigerated. Stir or shake well before using.
In a large bowl, combine the coleslaw mix, black beans, red pepper, green onions, cilantro, and jalapeño pepper.
Pour the dressing over the cabbage mixture and toss gently to combine.
If time allows, refrigerate the coleslaw for an hour or more before serving to allow the flavors to develop and permeate the cabbage. Just before serving, stir in or top with the pepitas or sunflower seeds and chopped avocado.

If you expect leftovers, I recommend adding the avocado as a topping rather than stirring it into the salad, as it will not stay as fresh once chopped. Likewise, the seeds will better maintain their crunch when sprinkled over top just prior to serving. Diced fresh tomato or halved grape tomatoes offer a fine option to the red pepper, although they tend not to hold up quite as well when refrigerated over time.