Name: Mexican Coleslaw Tomato Corn
Prep time: 15 min
Cook time: PT-488248H12M45S
Total time: 15 min
Cuisine: Mexican
Ingredients: For the Dressing:; 240 ml mayonnaise; 160 ml sour cream; 45 ml freshly squeezed lime juice; 30 ml taco seasoning; For the Salad Base:; 450 g tri-color coleslaw mix; 1 red bell pepper, diced; 225 g grape tomatoes, halved; 1 can (430 g) black beans, drained and rinsed; 240 g grilled or blackened corn kernels; 1 jalapeño, seeded and finely minced; 15 g chopped fresh cilantro; Kosher salt and freshly ground black pepper, to taste

Description

This Mexican Coleslaw with Tomato and Corn is a refreshing, zesty salad that combines vibrant vegetables with a creamy lime dressing. With tri-color coleslaw mix, grilled corn, juicy grape tomatoes, and a hint of jalapeño heat, this dish is perfect as a side or light main.

Ingredients

For the Dressing:

240 ml mayonnaise

160 ml sour cream

45 ml freshly squeezed lime juice

30 ml taco seasoning

For the Salad Base:

450 g tri-color coleslaw mix

1 red bell pepper, diced

225 g grape tomatoes, halved

1 can (430 g) black beans, drained and rinsed

240 g grilled or blackened corn kernels

1 jalapeño, seeded and finely minced

15 g chopped fresh cilantro

Kosher salt and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and taco seasoning until well combined.
Prepare the salad: In a large mixing bowl, combine the tri-color coleslaw mix, diced red bell pepper, halved grape tomatoes, black beans, grilled corn, minced jalapeño, and chopped cilantro.
Combine: Pour the dressing over the salad and gently fold until everything is evenly coated.
Season and chill: Adjust the seasoning with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Notes

If you prefer a creamier texture, add diced avocado just before serving.

For extra crunch, toss in some crushed tortilla chips.

Feel free to swap black beans for pinto beans, kidney beans, or chickpeas.

To make it spicier, increase the amount of jalapeño or add hot sauce.

If you’re sensitive to spice, omit the jalapeño or use bell pepper instead.

This salad improves in flavor after chilling for 30 minutes, so it’s great for making ahead.

Store leftovers in the refrigerator for up to 2 days. The veggies may soften, but the salad will still be delicious.

Prep Time: 15 minutes
Cook Time: undefined
Category: Salad
Method: No-Cook
Cuisine: Mexican

Nutrition

Serving Size: 1/8 of recipe
Calories: 190
Sugar: 6g
Sodium: 230mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 5g
Protein: 4g
Cholesterol: 15mg