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–+ servings
Mexican Coleslaw

Mexican Coleslaw

Cabbage, peppers, black beans and corn are the foundation for Mexican Coleslaw. Add the flavorful, creamy dressing for a delicious 15-minute side dish.
Servings: 8 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

For the slaw:

  • 4 cups coleslaw mix, (shredded cabbage and carrots)
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 1/2 cups black beans, rinsed and drained
  • 1 cup corn, drained
  • 1/2 teaspoon salt

For the dressing:

  • 2/3 cup mayonnaise
  • 2 tablespoons taco seasoning
  • 1 tablespoon milk
  • 1/2 teaspoon salt
  • 1 teaspoon sugar

Instructions

  • Add all salad ingredients to a large mixing bowl.
  • In a small bowl, combine the dressing ingredients. Whisk until combined well. Add to the dressing to the salad and stir to coat.
  • Cover and refrigerate the coleslaw until you are ready to serve it. This salad is easy to make ahead and chill overnight. It tastes best when the flavors are allowed to blend together.
    Mexican Coleslaw

Notes

Can I use fresh corn in this recipe?
Yes, I often use fresh corn for this salad in the summer when it is available. Simply peel the corn, wrap wet paper towels around it and cook it in the microwave for 3 minutes, turning the corn once during cooking. Remove the ear of corn from microwave and allow it to cool for a few minutes. Cut the corn from the cob using a sharp knife and add it to the salad. Sweet and so, so good!

Nutrition

Calories: 205kcalCarbohydrates: 16gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 8mgSodium: 468mgPotassium: 254mgFiber: 4gSugar: 3gVitamin A: 408IUVitamin C: 37mgCalcium: 29mgIron: 1mg