Ingredients
Vegetables & Beans
- 14 ounce bag coleslaw mix
- 1/2 cup red pepper, diced
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn (preferably grilled or skillet-charred)
- 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
- Combine Vegetables: In a large mixing bowl, add the coleslaw mix, diced red pepper, drained black beans, charred corn, chopped cilantro, and minced jalapeño. Toss to distribute all the ingredients evenly.
- Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, taco seasoning, and freshly squeezed lime juice until the mixture is smooth and fully combined.
- Mix Coleslaw: Pour the prepared dressing over the bowl of coleslaw and vegetables. Stir thoroughly until all the veggies are well coated with the creamy, seasoned dressing.
- Chill and Serve: For best results, cover and refrigerate the coleslaw for at least 30 minutes to allow the flavors to blend. Serve chilled and enjoy!
Notes
- For extra heat, keep some jalapeño seeds or add a pinch of cayenne pepper.
- You can substitute Greek yogurt for sour cream for a lighter option.
- This coleslaw is delicious served with tacos, grilled meats, or as a potluck side.
- Prepare up to a day ahead; just give it a good stir before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side-dishes
- Method: No-cook
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 85g)
- Calories: 168 kcal
- Sugar: 4g
- Sodium: 239mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 11mg
