Description
This vibrant Mexican Coleslaw is a zesty twist on the classic, featuring crisp coleslaw mix, black beans, corn, red pepper, and jalapeño tossed in a creamy, spiced lime dressing. Fresh cilantro and a dash of taco seasoning bring authentic flavor to this crowd-pleasing side, perfect for picnics, barbecues, or Taco Night.
Ingredients
Salad
- 1 (14-ounce) bag coleslaw mix
- 1/2 cup red pepper, diced
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn (grilled or skillet-charred recommended)
- 1/2 cup chopped cilantro
- 1 jalapeño, minced
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 tablespoons taco seasoning
- 2 tablespoons lime juice
Instructions
- Prepare the Salad Base: In a large mixing bowl, combine the coleslaw mix, diced red pepper, black beans, charred or grilled corn, chopped cilantro, and minced jalapeño. Toss gently to distribute the ingredients evenly and set aside.
- Mix the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, taco seasoning, and lime juice until smooth and well blended.
- Toss the Salad: Pour the prepared dressing over the coleslaw mixture. Using a large spoon or tongs, stir gently until all the vegetables are thoroughly coated with the creamy dressing.
- Serve: Taste and adjust seasoning if necessary. Serve immediately, or refrigerate for 20-30 minutes to allow flavors to meld before enjoying.
Notes
- For extra crunch, add sliced radishes or jicama.
- Make it vegan by using plant-based mayonnaise and sour cream.
- Add more jalapeño for extra heat or omit for mild flavor.
- Great as a topping for tacos or alongside grilled meats.
- Leftovers will keep refrigerated in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving (approx. 85 grams)
- Calories: 168 kcal
- Sugar: 4 g
- Sodium: 239 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 11 mg
