Easy Mexican Coleslaw
A creamy, delicious southwestern-inspired slaw!
Equipment
Ingredients
- 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.
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