Kristy Cook
Mexican coleslaw is bursting with the fresh flavors of tomatoes, roasted corn, jalapeno, and cilantro. This simple cabbage salad is so quick to come together, and it is the perfect side dish for burgers, chicken tacos, beef steak, and burrito bowls, making it one of my favorite salads.
Ingredients:
1 cup mayo 
2/3 cup sour cream 
3 tbsp fresh lime juice 
2 tbsp taco seasoning 
1 bag (16 oz) tri-color coleslaw mix 
1 diced red pepper 
1 1/2 cups grape tomatoes, halved 
1 can (15.25 oz) black beans, drained and rinsed 
1 1/2 cups grilled or blackened corn 
1 jalapeno, seeded and minced
1/2 cup chopped fresh cilantro 
Kosher salt and fresh ground black pepper to taste 
Simple Steps:In a small bowl, mix mayo, sour cream, lime juice, and taco seasoning. 
In a large bowl, combine coleslaw, red pepper, tomatoes, black beans, corn, jalapeno, and cilantro. 
Gently stir in the mayo/sour cream mixture. Season with salt and pepper.
Cover and refrigerate for 30 minutes to meld the flavors. 
