This Easy Mexican Coleslaw is bursting with the fresh flavors of tomatoes, roasted corn, jalapeno and cilantro. This simple coleslaw is so quick to come together and complements so many main courses making it one of my favorite sides.
Spring and summer are knocking right at the door and having plenty of quick, tasty and easy side dishes becomes a priority. After all shouldn’t we have more time to do all those fun outdoor activities like walking, gardening and shooting some hoops with the kids. This Easy Mexican Coleslaw can be prepped in about twenty minutes making it the perfect side. It brings all those wonderful Tex Mex tastes together in a coleslaw that is bursting with flavor. This recipes takes full advantage of pre-shredded cabbage giving you more free time for doing the things that you want to. It is absolutely delicious with my Dry Rub Sweet Barbecue Pork Tenderloin or my Balsamic Vinegar Barbecue Pork Ribs.
Mexican and Tex Mex cuisines are family favorites. With all of the flavor in these types of dishes our taste buds are tantalized and our appetites are satisfied. With all the wonderful flavors melding together in this Easy Mexican Coleslaw the jalapeno and the taco seasonings are quite mellow. This dish can be prepared the morning of and will stay up to several days in the fridge although the sauce will become a little thinner as the slaw and tomatoes exude moisture.
This is a dependable delicious recipe that you can feel great about feeding your family. What are you waiting for? Put the ingredients for this Easy Mexican Coleslaw on your shopping list today. They will be singing your praises.
- 1 cup mayo
- 2/3 cup sour cream
- 3 tablespoons lime juice
- 2 tablespoons taco seasoning
- 1 bag (16 ounce) tri-color coleslaw
- 1 diced red pepper
- 1 1/2 cup grape tomatoes halved
- 1 can (15.25) ounce black beans drained and rinsed
- 1 1/2 cups grilled or blackened corn
- 1 jalapeno seeded and minced
- 1/2 cup chopped cilantro
- In small bowl stir together mayo, sour cream, lime juice and taco seasoning.
- In large serving bowl add coleslaw, red pepper, grape tomatoes, black beans, corn, jalapeno and cilantro. Gently stir in mayo /sour cream mixture.
- Cover and refrigerate for 30 minutes.
You can easily blacken corn by placing in large nonstick skillet over medium high heat and toss every couple of minutes. Do not use any oil. You can use canned corn but drain well.
Other salad recipes you will love!