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Mexican Corn Coleslaw

Mexican Corn Coleslaw: A Zesty Summer Delight for All

This Mexican Corn Coleslaw recipe delivers a refreshing burst of flavor, making it the perfect gluten-free side dish for any gathering.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Salads
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 4 cups coleslaw mix
  • 1 medium red bell pepper diced
  • 1 medium orange bell pepper diced
  • 1 can black beans drained and rinsed
  • 1 cup corn fresh or frozen (thawed)
  • 1 medium jalapeño minced, adjust to taste
  • 1 bunch fresh cilantro optional, chopped
For the Dressing
  • 1 cup mayonnaise can substitute with Greek yogurt
  • 1/2 cup sour cream can substitute with more mayonnaise or Greek yogurt
  • 2 tablespoons lime juice freshly squeezed preferred
  • 1 tablespoon taco seasoning adjust according to taste

Equipment

  • Mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, and taco seasoning until well combined and creamy. Cover and refrigerate for at least 10 minutes.
  2. In a large bowl, combine coleslaw mix, diced red bell pepper, diced orange bell pepper, drained and rinsed black beans, corn, and minced jalapeño. Toss gently to mix.
  3. Pour the chilled dressing over the vegetable mixture. Use a spatula to gently fold the dressing into the vegetables until coated evenly.
  4. Taste and adjust seasoning if necessary. Optional: sprinkle chopped cilantro on top before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 24gProtein: 5gFat: 9gSaturated Fat: 2gCholesterol: 10mgSodium: 300mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 50mgCalcium: 50mgIron: 1mg

Notes

Refrigerate the dressing for at least 10 minutes before serving to allow flavors to meld.

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