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Ingredients
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- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons taco seasoning
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 20 ounces pre-shredded coleslaw mix (shredded carrots, shredded red cabbage, and shredded green cabbage)
- 1 cup diced red bell pepper
- 15.25-ounce can black beans, drained and rinsed
- 14.75-ounce can fire-roasted corn, drained
- 3 tablespoons minced fresh jalapeño pepper, veins and seeds removed
- ⅓ cup chopped fresh cilantro, plus additional for garnish
Instructions
- Whisk mayonnaise, sour cream, taco seasoning, lime juice, salt, and black pepper in a small bowl until smooth.
- In a large bowl, combine coleslaw mix, red bell pepper, drained black beans, corn, jalapeño, and cilantro.
- Gently stir the mixture to coat all ingredients with the dressing.
- Cover with plastic wrap and refrigerate for at least 30 minutes before serving.
Notes
Use fresh ingredients for the best flavor and crunch.
Adjust the spiciness by varying the amount of jalapeño.
Can be made a day ahead for better flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Calories: 200
- Sugar: 4
- Sodium: 300
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 6
- Cholesterol: 10