Tex-Mex Style Coleslaw
A colorful and tasty salad that combines fresh vegetables with a zesty dressing, perfect for summer barbecues and taco nights.
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
Instructions
Preparation
- In a large bowl, combine the shredded cabbage and carrots.
- Add the cherry tomatoes, black beans, corn, jalapeno, and cilantro to the bowl.
- In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the coleslaw mixture and toss until well combined.
- Let the coleslaw sit for at least 15 minutes to allow the flavors to meld.
- 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!