Mexican Coleslaw
A refreshing and zesty side dish combining crunchy vegetables and a creamy, spiced dressing that brings a taste of Mexico to your table.
Ingredients
Dressing
- 1 cup mayonnaise
- ⅔ cup sour cream
- 3 tablespoons lime juice
- 2 tablespoons taco seasoning
Salad Ingredients
- 1 16-ounce bag tri-color coleslaw
- 1 medium red bell pepper, diced
- 1 10-ounce can Rotel diced tomatoes and green chiles, drained
- 1 11-ounce can corn kernels, drained
- 1 15-ounce can black beans, drained and rinsed
- 1 medium jalapeño pepper, seeded and finely chopped Adjust the amount for desired spice level.
- ½ cup chopped fresh cilantro
Instructions
Preparation
- Gather all your ingredients on a clean work surface, ensuring all vegetables are washed.
- In a large mixing bowl, combine mayonnaise, sour cream, lime juice, and taco seasoning. Mix until smooth.
- Fold in the tri-color coleslaw mix, diced red bell pepper, drained Rotel tomatoes, drained corn, and rinsed black beans.
- Stir in the finely chopped jalapeño and adjust the amount as necessary.
- Gently toss the mixture to ensure even coating with the dressing without crushing the vegetables.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Stir before serving.
Notes
For serving, pair with tacos, grilled chicken or fish, and use as a topping in burrito bowls. Garnish with extra cilantro or lime wedges.