Mexican Coleslaw
A vibrant and zesty Mexican-inspired coleslaw featuring a crunchy mix of vegetables and a creamy dressing, perfect for barbecues, picnics, or as a side to tacos and grilled dishes.
Ingredients
Dressing
- 1 cup mayonnaise
- ⅔ cup sour cream
- 3 tablespoons lime juice fresh
- 2 tablespoons taco seasoning
Vegetables
- 1 16-ounce bag tri-color coleslaw fresh
- 1 red bell pepper, diced
- 1 10-ounce can Rotel diced tomatoes and green chiles, drained
- 1 11-ounce can corn kernels, drained
- 1 15-ounce can black beans, drained and rinsed
- 1 jalapeno pepper, seeded and finely chopped adjust based on spice level
- ½ cup chopped fresh cilantro
Instructions
Preparation
- In a large mixing bowl, combine mayonnaise, sour cream, lime juice, and taco seasoning. Mix until smooth and well combined.
- Add the tri-color coleslaw, diced red bell pepper, drained Rotel, drained corn, drained and rinsed black beans, and finely chopped jalapeno pepper to the bowl.
- Gently toss the mixture together to ensure all veggies are well-coated in the dressing.
- Cover the bowl with plastic wrap or a lid and place in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Give the coleslaw a final stir before serving.
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Notes
Enhance flavor by allowing the coleslaw to chill longer than 30 minutes. Personalize by adding diced avocados or cheese. Store leftovers in an airtight container and consume within three to four days.