Description
This vibrant coleslaw features tri-color cabbage, black beans, corn, and a zesty lime-sour cream dressing. It’s a fresh, flavorful side perfect for tacos or as a light meal on its own.
Ingredients
1 cup mayonnaise
2/3 cup sour cream
3 tablespoons fresh lime juice
2 tablespoons taco seasoning
16 oz tri-color coleslaw mix
1 medium red bell pepper, diced
1 1/2 cups grape tomatoes, halved
15.25 oz can black beans, drained and rinsed
1 1/2 cups grilled or blackened corn
1 jalapeño, seeded and minced
1/2 cup fresh cilantro, chopped
Kosher salt and freshly ground black pepper, to taste
Instructions
Stir together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl until smooth.
Set aside while you prep the vegetables.
Add the coleslaw mix to a large serving bowl.
Toss in the diced red bell pepper, halved grape tomatoes, black beans, corn, minced jalapeño, and cilantro.
Pour the dressing over the vegetables and gently stir until everything is evenly coated.
Season with salt and freshly ground black pepper to taste.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Greek yogurt can be substituted for sour cream for a tangier flavor.
Frozen thawed corn works as a substitute for grilled corn.
Omit jalapeño for a milder version.
Sub pinto beans for black beans if needed.
Cilantro can be replaced with flat-leaf parsley if desired.
- Prep Time: 15
- Method: Refrigerating
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 175
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 4g