Description
This Mexican Coleslaw is a vibrant, crunchy side dish bursting with flavors of fresh vegetables, zesty lime, and a creamy, spiced dressing. Perfect for summer barbecues, taco nights, or as a refreshing accompaniment to grilled meats, it combines coleslaw mix with black beans, corn, and a hint of jalapeño for a mild kick.
Ingredients
Vegetables and 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 the vegetables: In a large mixing bowl, add the coleslaw mix, diced red pepper, black beans, grilled or charred corn, chopped cilantro, and minced jalapeño. Toss gently to distribute all the ingredients evenly.
- Prepare the dressing: In a separate smaller bowl, whisk together the mayonnaise, sour cream, taco seasoning, and fresh lime juice until smooth and fully combined. This mixture creates a creamy, tangy, and flavorful dressing for the slaw.
- Mix coleslaw with dressing: Pour the prepared mayo-based dressing over the vegetable mixture. Stir thoroughly until every bit of the coleslaw is coated with the dressing, ensuring balanced flavor in every bite.
Notes
- For added smoky flavor, use grilled or skillet-charred corn.
- Adjust jalapeño quantity to control the heat level.
- This coleslaw can be made ahead and refrigerated for up to one day to allow flavors to meld.
- For a lighter version, substitute Greek yogurt for sour cream and mayonnaise.
- Serve chilled as a side dish for Mexican meals or barbecue dishes.
