Mexican Crunchy Slaw (Printable Version)
This bold and creamy slaw is full of corn, black beans, jalapenos, and crunch—ideal for summer, tacos, or any quick sides.
# What You'll Need:
01 -
1 cup diced red bell pepper
02 -
15.25-ounce can black beans, rinsed and drained
03 -
14.75-ounce can fire-roasted corn, drained
04 -
3 tablespoons finely minced fresh jalapeño, seeds and ribs removed
05 -
1/3 cup chopped fresh cilantro and extra for topping
06 -
20 ounces bagged coleslaw mix (cabbage and carrots)
07 -
3/4 cup mayo
08 -
1/2 cup sour cream
09 -
2 tablespoons taco spice blend
10 -
2 tablespoons squeezed lime juice
11 -
1/2 teaspoon sea salt
12 -
1/4 teaspoon ground black pepper
# Step-by-Step Guide:
01 -
Scoop your slaw into a bowl for serving. Toss on some extra cilantro to make it pretty and serve it up.
02 -
Cover with some plastic wrap and pop it in your fridge for a half hour so everything can really blend together.
03 -
Dump the coleslaw, black beans, fire-roasted corn, bell pepper, jalapeño, and cilantro into a big bowl. Pour on your dressing and give it all a good toss until everything's nicely coated.
04 -
Grab a small bowl and whisk the mayo, sour cream, taco spice, lime juice, salt, and pepper together till it's smooth and creamy.
# Additional Notes:
01 -
If you want the best crunch and flavor, let your slaw sit in the fridge for thirty minutes before serving.
02 -
Prefer less heat? Just use less jalapeño.