Description
Zesty Mexican corn coleslaw blends crisp cabbage with sweet corn kernels, creating a refreshing side dish. Cilantro, lime juice, and a creamy dressing elevate this colorful salad that you’ll crave at summer gatherings.
Ingredients
Scale
- 1 package of taco seasoning
- 1 14 oz (397 g) package of coleslaw mix
- 1 13.75 oz (390 g) can of black beans, rinsed and drained
- 1 13.75 oz (390 g) can of corn, rinsed and drained
- ¾ cup mayonnaise
- ½ red bell pepper, finely diced
- ½ orange bell pepper, finely diced
- ⅓ cup sour cream
- ⅓ cup fresh cilantro, minced
- ¼ cup lime juice, freshly squeezed
- 1 jalapeño, seeds removed and minced
Instructions
- Dressing Preparation: Whisk mayonnaise, sour cream, lime juice, and taco seasoning in a medium bowl until smooth and creamy.
- Vegetable Blend: In a large mixing bowl, combine coleslaw mix, red and green bell peppers, black beans, corn kernels, cilantro, and jalapeño pepper.
- Flavor Fusion: Chill dressing for 15-20 minutes, then gently fold into the vegetable mixture, ensuring complete and even coating.
- Final Touch: Thoroughly toss the salad to distribute dressing and create a harmonious blend of textures and flavors.
- Serving Preparation: Refrigerate for 30 minutes to allow flavors to meld, optionally garnish with additional fresh cilantro leaves before serving.
Notes
- Chill for Maximum Flavor: Refrigerate the dressing and salad to enhance taste complexity and allow ingredients to marinate thoroughly.
- Drain Beans Completely: Ensure black beans are thoroughly dried to prevent watery texture and maintain the coleslaw’s crispness.
- Customize Heat Level: Adjust jalapeño quantity based on personal spice preference, removing seeds for milder version or adding more for extra kick.
- Make Ahead Friendly: Prepare salad up to 24 hours in advance, keeping it refrigerated to develop deeper, more integrated flavors.
- Prep Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: None
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 220
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 10 mg