Mexican Coleslaw
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
- 1 cup mayo
- ⅔ cup sour cream
- 3 tablespoon fresh lime juice
- 2 tablespoon taco seasoning
- 1 16 oz bag tri-color coleslaw mix
- 1 red bell pepper diced
- 1 ½ cups grape tomatoes halved
- 1 15.25 oz can black beans, drained and rinsed
- 1 ½ cups grilled or blackened corn
- 1 jalapeño seeded and minced
- ½ 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
- For a vegan version, use plant-based mayo and sour cream.
- Use grilled fresh corn for the best flavor; canned or frozen also works.
- Add diced avocado, cotija cheese, or chopped green onions for variety.
- Store leftovers in the fridge for up to 3 days. Not freezer-friendly.