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:
- In a small bowl, stir together mayo, sour cream, lime juice, and taco seasoning.
- In a large serving bowl, add coleslaw mix, diced red pepper, grape tomatoes, black beans, grilled corn, minced jalapeno, and chopped cilantro.
- Gently stir in the mayo/sour cream mixture until well combined.
- Season with kosher salt and fresh ground black pepper to taste.
- 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