Easy Mexican Coleslaw Recipe

This Tex-Mex style coleslaw is bursting with flavor from tomatoes, black beans, corn, jalapeno, and cilantro. It is a family-friendly, quick, easy side dish that goes great on top of tacos or with grilled chicken, pork tenderloin, or grilled flank steak.

Course Tex-Mex side

Cuisine Tex-Mex

Keyword how to make Mexican coleslaw, Mexican coleslaw recipe, what is Mexican coleslaw

Prep Time 10

Servings servings

Calories 304kcal

Author Beth Pierce

Ingredients

1 cup mayo
2/3 cup sour cream
3 tablespoons fresh lime juice
2 tablespoons taco seasoning
1 bag 16 ounce tri-color coleslaw mix
1 diced red bell 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 fresh cilantro
kosher salt and fresh ground black pepper

Instructions

In a small bowl, stir together mayo, sour cream, lime juice, and taco seasoning.
In a large serving bowl, add coleslaw, red pepper, grape tomatoes, black beans, corn, jalapeno, and cilantro. Gently stir in the mayo/sour cream mixture. Season with kosher salt and fresh ground black pepper to taste.
Cover and refrigerate for 30 minutes.

Notes

Other vegetables to try in Mexican slaw include red onion, carrots, green onion, and green and red bell peppers.
Greek yogurt can be substituted for mayonnaise.
Store leftovers in an airtight container in the fridge for up to 3 days.
You can easily blacken corn by placing it in a 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.
Try my homemade taco seasoning with chili powder, cumin, kosher salt, fresh ground black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, ground cayenne,
Store leftovers in an airtight container in the refrigerator for up to 3 days. It will not be as crisp and crunchy, but it will still be delicious.

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