Description
Mexican street corn coleslaw with cabbage, corn, black beans, and creamy lime dressing. A bold, crowd pleasing side dish.
Ingredients
- 1 14 ounce bag coleslaw mix
- 1 1/2 cups corn kernels drained if canned
- 1 red bell pepper finely chopped
- 1 15 ounce can black beans drained and rinsed
- 1 small jalapeno finely minced with seeds removed
- 1/4 cup chopped fresh cilantro
- 3/4 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon taco seasoning
- 1/4 cup fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine coleslaw mix, corn, chopped bell pepper, black beans, minced jalapeno, and cilantro. Toss lightly to distribute evenly.
- In a separate bowl, whisk together mayonnaise, sour cream, taco seasoning, lime juice, salt, and black pepper until smooth and creamy.
- Pour the dressing over the slaw mixture. Toss thoroughly until all ingredients are evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Stir before serving and adjust seasoning if needed. Serve chilled.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Stir before serving as the dressing may settle.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Mexican