Description
A zesty, crowd-pleasing side that brings bold Southwestern flavors, perfect for picnics, barbecues, or weeknight meals.
Ingredients
Scale
- 1 (16-ounce) package shredded coleslaw mix
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups frozen corn, thawed and drained
- 1 cup finely chopped red bell pepper
- ½ cup fresh cilantro, finely chopped
- ¼ cup seeded and finely chopped jalapeño chile
For the dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons lime juice
- 1–2 teaspoons adobo sauce
- 1–2 tablespoons taco seasoning mix
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
Instructions
- In a large bowl, combine coleslaw mix, black beans, corn, red bell pepper, cilantro, and jalapeño; toss until well mixed.
- In another bowl, whisk together mayonnaise, sour cream, lime juice, adobo sauce, taco seasoning mix, salt, and cumin until smooth.
- Pour dressing over the slaw mixture; toss thoroughly to coat.
- Garnish with sliced scallions and serve with lime wedges. Enjoy immediately or refrigerate for up to 12 hours.
Notes
For best texture, store the dry salad portion separate from the dressing. Adjust lime and adobo in the dressing to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg