Description
This Easy Mexican Coleslaw is a vibrant, crunchy, and creamy side dish made with fresh cabbage, black beans, roasted corn, and a zesty taco-seasoned dressing. It’s perfect for tacos, BBQs, burritos, and meal prep, ready in just 20 minutes!
Ingredients
Scale
- 1 cup mayonnaise (or Greek yogurt for a lighter version)
- ⅔ cup sour cream
- 3 tbsp fresh lime juice
- 2 tbsp taco seasoning
- 1 (16 oz) bag coleslaw mix (tri-color)
- 1 red bell pepper, diced
- 1½ cups grape tomatoes, halved
- 1 (15.25 oz) can black beans, drained & rinsed
- 1½ cups grilled or blackened corn
- 1 jalapeño, seeded & minced
- ½ cup fresh cilantro, chopped
- Kosher salt & black pepper to taste
Instructions
- Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, and taco seasoning.
- Prepare the Coleslaw: In a large bowl, combine coleslaw mix, bell pepper, tomatoes, black beans, corn, jalapeño, and cilantro.
- Combine: Pour the dressing over the coleslaw mix and toss until well coated.
- Season & Chill: Add salt and black pepper to taste. Refrigerate for at least 30 minutes before serving.
- Serve & Enjoy: Stir before serving and enjoy with tacos, BBQ, or grilled meats!
Notes
- For extra crunch, top with crushed tortilla chips or sunflower seeds before serving.
- Store in an airtight container for up to 3 days in the refrigerator.
- Adjust the spice level by adding more jalapeño or a dash of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (if roasting corn)
- Category: Side Dish
- Method: No-Cook (optional roasting for corn)
- Cuisine: Mexican, Tex-Mex