Description
This vibrant Mexican Coleslaw is a zesty, creamy side dish bursting with fresh veggies, black beans, charred corn, and a tangy taco-spiced dressing. Perfect for potlucks, tacos, BBQs, or as a crunchy topping, it comes together in just 15 minutes—no cooking required!
Ingredients
Vegetables
- 1 (14-ounce) bag coleslaw mix
- 1/2 cup red bell pepper, diced
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn (grilled or skillet-charred preferred)
- 1/2 cup chopped fresh cilantro
- 1 jalapeño, minced
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 tablespoons taco seasoning
- 2 tablespoons lime juice (freshly squeezed)
Instructions
- Prep the Veggies: In a large mixing bowl, combine the coleslaw mix, diced red bell pepper, black beans, charred corn, chopped cilantro, and minced jalapeño. Toss gently to distribute everything evenly.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, taco seasoning, and freshly squeezed lime juice until smooth and creamy.
- Assemble the Coleslaw: Pour the dressing over the prepared slaw mixture. Toss thoroughly until all the veggies are coated in the creamy, spiced dressing.
- Serve: Taste and adjust seasoning with a little extra lime juice, salt, or pepper if desired. Serve immediately, or cover and chill in the refrigerator for up to an hour to let the flavors meld before serving.
Notes
- For extra crunch, add sliced radishes or thinly sliced red onion.
- For a spicier kick, leave the seeds in the jalapeño or add a dash of hot sauce to the dressing.
- This slaw is perfect for tacos, grilled meats, or as a picnic side.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side-dishes
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about 100g)
- Calories: 168
- Sugar: 4g
- Sodium: 239mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 11mg
