Easy Mexican Coleslaw

Coleslaw with an attitude

Course Side Dish

Cuisine American

Keyword coleslaw, Mexican

Prep Time 10

Cook Time 30

Servings

Calories 2773kcal

Author Inspired by a recipe from Small Town Woman

Equipment

Ingredients

1 cup mayonnaise
⅔ cup sour cream
3 tablespoons lime juice
2 tablespoons taco seasoning
16 ounces coleslaw mix
1 medium red bell pepper diced
1 ½ cup grape tomatoes halved, saving a few for garnish if desired. Cherry tomatoes are great too
15.25 ounce black beans drained, rinsed
1 ½ cups corn kernels grilled or roasted, see note
1 jalapeno seeded, minced
½ cup cilantro chopped
kosher salt to taste
freshly ground black pepper to taste

Instructions

In a small bowl, whisk together the mayonnaise, sour cream, lime juice and taco seasoning.
Add the coleslaw, bell pepper, tomatoes, beans, corn, jalapeno and cilantro to a large bowl.
Stir to combine.
Gently stir in the mayonnaise mixture.
Add salt and pepper, to taste.
Cover and refrigerate for at least 30 minutes.
Stir before serving.
Serve garnished with additional tomatoes if desired.

Notes

For the corn, we used two ears of fresh corn. I husked them then tossed them on a hot grill, turning often, until nicely roasted. After letting them cool I cut the kernels off with a knife. You can use canned or frozen corn if you prefer. If you wish to roast it, pat dry and put on a baking sheet. Place under the broiler, stirring often, until lightly roasted.

Nutrition