Easy Mexican Coleslaw

Category : Tex-Mex Side
Cuisine : Tex-Mex
Prep Time : 10 minutes
Total Time : 10 minutes
Yield : 8 servings

Ingredients:

• 1 cup mayo
• 2/3 cup sour cream
• 3 tablespoons fresh lime juice
• 2 tablespoons taco seasoning
• 1 bag (16 ounce) tri-color coleslaw mix
• 1 diced red pepper
• 1 1/2 cups grape tomatoes, halved
• 1 can (15.25 ounces) black beans, drained and rinsed
• 1 1/2 cups grilled or blackened corn
• 1 jalapeno, seeded and minced
• 1/2 cup chopped fresh cilantro
• Kosher salt and fresh ground black pepper

Instructions:

1. In a small bowl, stir together mayo, sour cream, lime juice, and taco seasoning.
2. In a large serving bowl, add coleslaw mix, diced red pepper, grape tomatoes, black beans, grilled corn, minced jalapeno, and chopped cilantro.
3. Gently stir in the mayo/sour cream mixture until well combined.
4. Season with kosher salt and fresh ground black pepper to taste.
5. Cover and refrigerate for 30 minutes before serving.

Notes:

• Other vegetables to try in Mexican coleslaw include red onion, carrots, green onion, and green and red bell peppers.
• Substitute Greek yogurt for mayonnaise to reduce calories.
• Leftovers of the coleslaw can be stored in the fridge for up to 3 days in an airtight container.
• Blacken corn by cooking it in a nonstick skillet without oil over medium-high heat, or use drained canned corn.
• Homemade taco seasoning can be made with a blend of chili powder, cumin, salt, pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, and cayenne.
• Although leftovers may lose some crispiness, they’ll remain tasty when stored in an airtight container in the fridge for up to 3 days