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Tex-Mex Style Coleslaw

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A colorful and tasty salad that combines fresh vegetables with a zesty dressing, perfect for summer barbecues and taco nights.
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Prep Time 15 minutes
Total Time 15 minutes
Course: Side Dish
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup shredded green cabbage
  • 1 cup shredded carrots
  • 1 cup cherry tomatoes, halved
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (canned or frozen)
  • 1 jalapeno, diced (adjust for spice level)
  • 1/4 cup fresh cilantro, chopped
Dressing Ingredients
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine the shredded cabbage and carrots.
  2. Add the cherry tomatoes, black beans, corn, jalapeno, and cilantro to the bowl.
  3. In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  4. Pour the dressing over the coleslaw mixture and toss until well combined.
  5. Let the coleslaw sit for at least 15 minutes to allow the flavors to meld.
  6. Serve as a refreshing side dish with tacos or grilled meats.

Notes

Serve this coleslaw cold, and enjoy it alongside your favorite tacos, grilled chicken, or BBQ ribs. It also makes a great topping for sandwiches. Store any leftovers in an airtight container in the fridge. It will stay fresh for about 2-3 days. Just remember, the veggies will soften over time, so it’s best to enjoy it soon!
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