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Easy Mexican Coleslaw

A fresh and vibrant coleslaw that combines crunchy vegetables with zesty flavors and a creamy dressing, perfect for barbecues and taco nights.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Dressing
  • 1 cup mayo
  • 2/3 cup sour cream
  • 3 tablespoons fresh lime juice
  • 2 tablespoons taco seasoning
Coleslaw Mix
  • 16 ounce bag tri-color coleslaw mix
  • 1 large diced red bell pepper
  • 1.5 cups grape tomatoes, halved
  • 1 can black beans, drained and rinsed 15.25 ounces
  • 1.5 cups grilled or blackened corn
  • 1 whole jalapeno, seeded and minced
  • 0.5 cup chopped fresh cilantro
  • to taste Kosher salt
  • to taste fresh ground black pepper

Method
 

Preparation
  1. In a small bowl, stir together mayo, sour cream, lime juice, and taco seasoning.
  2. In a large serving bowl, add the coleslaw mix, red bell pepper, grape tomatoes, black beans, corn, jalapeno, and cilantro.
  3. Gently stir in the mayo-sour cream mixture until everything is combined.
  4. Season with kosher salt and fresh ground black pepper to taste.
  5. Cover the bowl and refrigerate for 30 minutes before serving.

Notes

This coleslaw is best served cold. Store leftovers in an airtight container in the refrigerator for up to 3 days. The coleslaw may become watery as it sits, so stir before serving. Use fresh ingredients for the best flavor.