Mexican Coleslaw Tomato Corn
A refreshing and colorful dish combining coleslaw with corn, jalapeño, and a zesty dressing, perfect for barbecues and light lunches.
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.
Notes
For extra crunch, consider adding some shredded carrots or radishes. This coleslaw can be made a day ahead of time to save preparation time. It can be stored in an airtight container in the refrigerator for 3 to 5 days.