Description
A refreshing and zesty Mexican Coleslaw featuring a creamy lime and taco seasoned dressing tossed with colorful vegetables and beans, perfect as a side dish or a light meal.
Ingredients
Scale
Dressing
- 1 cup mayonnaise
- â…” cup sour cream
- 3 Tbsp lime juice
- 2 Tbsp taco seasoning
Salad
- 1 (16-oz) bag tri-color coleslaw mix
- 1 red bell pepper, diced
- 1 (10-oz) can Rotel diced tomatoes and green chiles, drained
- 1 (11-oz) can corn kernels, drained
- 1 (15-oz) can black beans, drained and rinsed
- 1 jalapeno pepper, seeded and finely chopped
- ½ cup chopped fresh cilantro
Instructions
- Prepare the dressing: In a large bowl, thoroughly stir together mayonnaise, sour cream, lime juice, and taco seasoning until smoothly combined.
- Add the vegetables and beans: Incorporate the tri-color coleslaw mix, diced red bell pepper, drained Rotel diced tomatoes with green chilies, black beans, corn kernels, chopped jalapeno pepper, and fresh cilantro to the dressing.
- Toss everything together: Gently toss to evenly coat all the vegetables and beans with the creamy dressing.
- Chill before serving: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow flavors to meld and the salad to chill thoroughly before serving.
Notes
- For extra crunch, use freshly shredded cabbage instead of pre-packaged coleslaw mix.
- Adjust the amount of jalapeno according to your preferred level of heat.
- This coleslaw pairs wonderfully with grilled meats or as a topping for tacos and sandwiches.
- Make ahead up to 24 hours and store covered in the refrigerator.
- Drain the canned ingredients well to prevent a watery coleslaw.
