Description
A refreshing Mexican-inspired coleslaw with a creamy dressing and bold flavors.
Ingredients
Scale
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons taco seasoning
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 20 ounce (2 10-ounce) bags pre-shredded coleslaw mix (shredded carrots, shredded red cabbage, and shredded green cabbage)
- 1 cup diced red bell pepper
- 15.25 ounce can black beans, drained and rinsed
- 14.75 ounce can fire-roasted corn, drained
- 3 tablespoons minced fresh jalapeno pepper, veins and seeds removed
- ⅓ cup chopped fresh cilantro, plus additional for garnish
Instructions
- In a large bowl, whisk together mayonnaise, sour cream, taco seasoning, lime juice, salt, and black pepper.
- Add coleslaw mix, red bell pepper, black beans, corn, jalapeno, and cilantro to the bowl.
- Toss gently until all ingredients are evenly coated with the dressing.
- Cover and refrigerate for at least 30 minutes before serving.
- Garnish with additional cilantro before serving.
Notes
- For a spicier coleslaw, leave some jalapeno seeds in the mix.
- This dish tastes best when chilled for a few hours before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Mexican coleslaw, creamy coleslaw, no-cook side dish