Easy Mexican Coleslaw

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I’m going to tell the truth. It wasn’t my idea to make this easy Mexican coleslaw. My wife came across this recipe and added it to our ‘to-do list’. I was pessimistic about it. What? Beans in a coleslaw? Lime juice? Taco seasoning? “What the heck is this?”, I thought. Well, she went and made it. And I had it. And I loved it! I should’ve known better than to doubt her!

Different And Delicious

I ended up loving this easy Mexican coleslaw. A lot. So many different flavors and textures. There’s absolutely nothing boring about this slaw. This is slaw reimagined. At a new level. So, I’m sorry. I was wrong thinking this wouldn’t be a fantastic dish because it was. It feels and tastes so fresh. With a spicy, southwestern twist unlike any other slaw I’ve had or made. This is a great side dish. And it’s great on tacos (especially shrimp and beef!) too!

Lots of… Stuff

Oh I know the ingredient list for this coleslaw is a bit long. But it is still ‘easy’. In fact it’s crazy easy. Considering the reward, it’s more than worth it too. There’s all sorts of like… healthy things in it too. If you’re looking to really shake up your next picnic or family get-together or just a simple grill-out, make this slaw. You’ll be more than happy that you did.

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Also try my easy Asian coleslaw.

Easy Mexican Coleslaw

A creamy, delicious southwestern-inspired slaw!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Coleslaw

Cuisine American

Servings 6

Calories 460 kcal

Equipment

• Mixing Bowl
• Whisk
• Spatula

Ingredients

  

1x2x3x

• 1 cup mayonnaise
• ⅔ cup sour cream
• 3 tablespoons lime juice
• 2 tablespoons taco seasoning use spicy seasoning for a spicier slaw
• 14 ounces coleslaw mix with carrots
• 1 medium red bell pepper diced
• 1 ½ cup cherry tomatoes halved
• 15.25 ounce black beans rinsed, drained
• 1 ½ cups corn kernels grilled or roasted, you can use canned instead
• 1 jalapeno seeded and minced
• ½ cup cilantro chopped
• kosher salt to taste
• freshly ground black pepper to taste

Instructions

 

• Whisk together the mayonnaise, sour cream, lime juice and taco seasoning in a small bowl.
• In a large bowl, stir the coleslaw mix, bell pepper, tomatoes, beans, corn, jalapeno and cilantro.
• Add the coleslaw, bell pepper, tomatoes, beans, corn, jalapeno and cilantro to a large bowl.
• Add the mayonnaise mixture to the slaw and stir until well combined.
• Add salt and pepper, to taste.
• Cover and refrigerate for at least 30 minutes.

Notes

I used two ears of fresh corn. I husked them and placed them on a hot grill, turning often, until they were roasted. I let them cool then cut off the kernels. If you wish to use canned (drained well) or frozen (thawed) corn kernels. If you like your corn roasted, spread them out onto a baking sheet and place under the oven broiler. Keep an eye on them and remove as soon as they start to show a little char.

Stir the slaw before serving.

Nutrition

Calories: 460kcalCarbohydrates: 32gProtein: 10gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 17gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 31mgSodium: 415mgPotassium: 606mgFiber: 10gSugar: 7gVitamin A: 1271IUVitamin C: 65mgCalcium: 84mgIron: 2mg

Nutritional values are approximate.

Keyword coleslaw, Mexican

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