Mexican Coleslaw
A vibrant, refreshing coleslaw with bold flavors, perfect for busy weeknights or gatherings.
Ingredients
For the dressing
- 1 cup mayo
- 2/3 cup sour cream
- 3 tbsp fresh lime juice
- 2 tbsp taco seasoning Use more for a stronger flavor
For the coleslaw
- 1 bag tri-color coleslaw mix (16 oz)
- 1 diced red pepper
- 1.5 cups grape tomatoes, halved
- 1 can black beans (15.25 oz), drained and rinsed
- 1.5 cups grilled or blackened corn
- 1 jalapeno, seeded and minced For more heat, leave some seeds
- 1/2 cup chopped fresh cilantro Can be substituted with parsley or dill
- Kosher salt and fresh ground black pepper to taste
Instructions
Preparation
- In a large bowl, combine the mayo, sour cream, lime juice, and taco seasoning. Mix until smooth.
- Add the coleslaw mix, red pepper, grape tomatoes, black beans, corn, jalapeno, and cilantro. Toss everything together until well-coated.
- Season with salt and pepper to taste. Serve immediately or refrigerate for flavors to meld.
Notes
Store any leftover coleslaw in an airtight container in the refrigerator for up to three days. Avoid freezing as the creamy ingredients do not thaw well.