Mexican Coleslaw with Tomato and Corn
why make this recipe
Mexican Coleslaw Tomato Corn is a refreshing and colorful dish that brings a burst of flavor to your table. It combines the crunch of coleslaw with the sweetness of corn and the zesty kick of jalapeño, making it a perfect side for barbecues, tacos, or even as a light lunch. This recipe is not only easy to make but also offers a vibrant and nutritious addition to your meals.
how to make Mexican Coleslaw Tomato Corn
Ingredients:
- 240 ml mayonnaise
- 160 ml sour cream
- 45 ml freshly squeezed lime juice
- 30 ml taco seasoning
- 450 g tri-color coleslaw mix
- 1 red bell pepper, diced
- 225 g grape tomatoes, halved
- 1 can (430 g) black beans, drained and rinsed
- 240 g grilled or blackened corn kernels
- 1 jalapeño, seeded and finely minced
- 15 g chopped fresh cilantro
- Kosher salt and freshly ground black pepper, to taste
Directions:
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and taco seasoning until fully blended.
- In a large mixing bowl, toss together the tri-color coleslaw mix, diced red bell pepper, halved grape tomatoes, drained black beans, grilled corn, minced jalapeño, and chopped cilantro until everything is evenly distributed.
- Pour the dressing over the vegetable mixture and gently fold everything together until all components are thoroughly coated.
- Adjust the seasoning with salt and freshly ground black pepper to taste.
- Cover the coleslaw and refrigerate for at least 30 minutes to develop and meld the flavors before serving.
how to serve Mexican Coleslaw Tomato Corn
Mexican Coleslaw Tomato Corn can be served as a side dish at any meal. It pairs wonderfully with grilled meats, such as chicken or fish, and is a fantastic topping for tacos. You can also enjoy it on its own for a light and tasty lunch.
how to store Mexican Coleslaw Tomato Corn
To keep the coleslaw fresh, store it in an airtight container in the refrigerator. It is best enjoyed within 3 to 5 days. If you see any extra liquid, just give it a stir before serving again.
tips to make Mexican Coleslaw Tomato Corn
- For extra crunch, consider adding some shredded carrots or radishes.
- If you prefer a milder flavor, you can skip the jalapeño or reduce the amount used.
- This coleslaw can be made a day ahead of time to save preparation time.
variation
You can customize this coleslaw by adding avocado for creaminess or switching up the beans with pinto or kidney beans. Feel free to adjust the vegetables based on what you have on hand.
FAQs
Can I make this coleslaw in advance?
Yes, you can prepare it a day ahead for the best flavor. Just make sure to store it properly in the fridge.
Is this recipe gluten-free?
Yes, all the ingredients are gluten-free as long as you ensure that the taco seasoning does not contain gluten.
Can I use a different dressing?
Absolutely! You can use a vinaigrette or any dressing of your choice if you prefer a different flavor profile.
Mexican Coleslaw Tomato Corn
Ingredients
Dressing
- 240 ml mayonnaise
- 160 ml sour cream
- 45 ml freshly squeezed lime juice
- 30 ml taco seasoning
Salad Ingredients
- 450 g tri-color coleslaw mix
- 1 red bell pepper, diced
- 225 g grape tomatoes, halved
- 430 g black beans, drained and rinsed 1 can
- 240 g grilled or blackened corn kernels
- 1 jalapeño, seeded and finely minced
- 15 g chopped fresh cilantro
- Kosher salt and freshly ground black pepper to taste
Instructions
Preparation
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and taco seasoning until fully blended.
- In a large mixing bowl, toss together the tri-color coleslaw mix, diced red bell pepper, halved grape tomatoes, drained black beans, grilled corn, minced jalapeño, and chopped cilantro until everything is evenly distributed.
- Pour the dressing over the vegetable mixture and gently fold everything together until all components are thoroughly coated.
- Adjust the seasoning with salt and freshly ground black pepper to taste.
- Cover the coleslaw and refrigerate for at least 30 minutes to develop and meld the flavors before serving.
