Description
This Southwestern Coleslaw is a vibrant, creamy, and flavor-packed side dish that’s perfect for tacos, BBQs, or as a refreshing salad. Loaded with crisp coleslaw mix, smoky corn, fresh tomatoes, hearty black beans, and a creamy taco dressing, it’s a guaranteed crowd-pleaser.
Ingredients
For the Dressing:
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1 cup mayonnaise (preferably Duke’s)
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2/3 cup sour cream (full-fat preferred)
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3 tablespoons fresh lime juice
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2 tablespoons taco seasoning
For the Coleslaw:
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1 (16 oz) bag tri-color coleslaw mix
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1 red bell pepper, diced
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1 1/2 cups grape tomatoes, halved
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1 can (15.25 oz) black beans, drained and rinsed
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1 1/2 cups grilled or blackened corn (or canned, drained well)
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1 jalapeno, seeded and minced
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1/2 cup fresh cilantro, chopped
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Kosher salt and freshly ground black pepper, to taste
Instructions
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Prepare the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, lime juice, and taco seasoning until smooth. Set aside.
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Prepare Vegetables and Beans: Dice the red bell pepper, halve the grape tomatoes, rinse and drain black beans, and prepare the corn and jalapeno.
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Assemble the Coleslaw: In a large bowl, combine coleslaw mix, red bell pepper, tomatoes, black beans, corn, jalapeno, and cilantro. Toss to mix.
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Add the Dressing: Pour the dressing over the coleslaw mixture. Stir gently until everything is evenly coated.
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Chill and Serve: Cover and refrigerate for at least 30 minutes before serving. Stir well before serving and garnish with additional cilantro if desired.
Notes
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For extra crunch, top with crushed tortilla chips or toasted pepitas before serving.
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To reduce calories, substitute half the mayonnaise with Greek yogurt.
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For a milder flavor, reduce or omit the jalapeno.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (chilling time: 30 minutes)
- Category: Side Dish, Salad
- Method: Mixing
- Cuisine: Southwestern, Tex-Mex