Description
Mexican Coleslaw is a colorful, creamy, and zesty slaw made with a tri-color coleslaw mix, black beans, grilled corn, grape tomatoes, and a bold taco-seasoned dressing. Perfect for taco nights, summer BBQs, or as a vibrant meal prep lunch. Easy, quick, and always a crowd-pleaser!
Ingredients
Scale
- 1 cup mayo
- 2/3 cup sour cream
- 3 tbsp fresh lime juice
- 2 tbsp taco seasoning
- 1 16 oz bag tri-color coleslaw mix
- 1 red bell pepper (diced)
- 1 1/2 cups grape tomatoes (halved)
- 1 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 chopped fresh cilantro
- Kosher salt and black pepper (to taste)
Instructions
- In a large bowl, whisk together mayo, sour cream, lime juice, and taco seasoning until smooth.
- Add coleslaw mix, red bell pepper, grape tomatoes, black beans, corn, jalapeño, and cilantro.
- Toss gently to combine and coat all ingredients with the dressing.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving. Stir and garnish with extra cilantro or lime if desired.
Notes
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For a vegan version, use plant-based mayo and sour cream.
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Use grilled fresh corn for the best flavor; canned or frozen also works.
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Add diced avocado, cotija cheese, or chopped green onions for variety.
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Store leftovers in the fridge for up to 3 days. Not freezer-friendly.
- Prep Time: 15 minutes
Nutrition
- Calories: 220