Mexican Coleslaw
A vibrant and crunchy side dish packed with fresh vegetables, black beans, and a zesty dressing, perfect for any meal.
Ingredients
Dressing
- 1 cup mayo
- 2/3 cup sour cream
- 3 tbsp fresh lime juice
- 2 tbsp taco seasoning
Coleslaw Base
- 1 bag (16 oz) tri-color coleslaw mix
- 1 diced red pepper
- 1.5 cups grape tomatoes, halved
- 1 can (15.25 oz) black beans, drained and rinsed Make sure to rinse the black beans to remove excess sodium.
- 1.5 cups grilled or blackened corn
- 1 jalapeno seeded and minced Adjust for desired spice level.
- 0.5 cup chopped fresh cilantro
- Kosher salt and fresh ground black pepper to taste Always taste and adjust the seasoning before serving.
Instructions
Preparation
- In a large bowl, combine mayo, sour cream, lime juice, and taco seasoning. Stir until well mixed.
- Add the coleslaw mix, diced red pepper, grape tomatoes, black beans, corn, jalapeno, and cilantro. Toss everything together until evenly coated.
- Season with salt and pepper to taste. Serve chilled as a side dish.
Notes
Serve with grilled chicken or pork, as a taco topping, or alongside grilled fish. Store in an airtight container in the refrigerator for 3 to 5 days. Avoid freezing, as the texture of the vegetables may become watery.