Description
A vibrant and refreshing salad combining crunchy coleslaw mix with black beans and sweet corn in a creamy, zesty dressing.
Ingredients
Scale
- 1 (16-ounce) package shredded coleslaw mix
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups frozen corn, thawed and drained
- 1 cup finely chopped red bell pepper
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup seeded and finely chopped jalapeño chile
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup fresh lime juice
- 3 tablespoons canned adobo sauce
- 1 tablespoon taco seasoning mix
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1/4 cup thinly sliced scallions
- Lime wedges, for serving
Instructions
- Gather all your ingredients for easy access.
- In a large bowl, combine the coleslaw mix, black beans, corn, red bell pepper, cilantro, and jalapeño. Toss until everything is well mixed.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, adobo sauce, taco seasoning, salt, and cumin until you get a smooth blend.
- Pour the creamy dressing over the coleslaw mixture and toss well to coat everything evenly.
- Top with sliced scallions and serve with lime wedges on the side. Enjoy immediately, or cover and refrigerate for up to 12 hours if prepping ahead.
Notes
For a lighter version, consider using Greek yogurt instead of sour cream. This coleslaw can be served as a side dish or a topping for tacos and sandwiches.
- Prep Time: 15
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg