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Brighten up any meal with this crunchy and tangy Mexican-style slaw. It's loaded with all sorts of fresh veggies, black beans, golden corn right off the grill, and a creamy lime dressing. Scoop it next to tacos, toss it on your burgers, or serve with grilled chicken—everyone's gonna dig in. You won't believe how fast it comes together! Ten minutes. That's all it takes.
INGREDIENTS
- 2 tablespoons fresh lime juice: Punches up all the flavors and keeps things super bright.
- 1 1/2 tablespoons taco seasoning: Tons of savory spice, just toss it right in for instant flavor.
- 1/4 cup sour cream: Makes the dressing creamy and smooth, adds a touch of tang.
- 3/4 cup mayonnaise: This keeps everything rich and gives a silky illusion to the dressing.
- 1 jalapeño, minced: Gives it that kick—use less if you don't want the heat or go wild if you do.
- 1/2 cup chopped cilantro: Adds that unmistakable freshness that makes the salad pop.
- 1/2 cup corn (charred or grilled): Adds a bit of sweet smokiness. Just toss fresh corn on the grill or skillet quickly.
- 1/2 cup black beans, rinsed and drained: Fills it out with protein and gives more bite.
- 1/2 cup diced red bell pepper: Sweet and colorful, these little guys brighten things visually and flavor-wise.
- 14-ounce bag coleslaw mix: Grab a mix of cabbage and carrots already shredded—saves loads of time!
VARIATIONS
- Fruit on Top: Want some sweetness? Dice up some pineapple or mango and toss it in.
- Add Avocado: For extra creaminess, gently fold in chunks of avocado before serving.
- No Dairy Needed: Out of sour cream? Use your favorite plant-based yogurt or skip it if you want things lighter.
- Extra Heat: Feel like cranking up the spice? Add more jalapeños or try some cayenne.
INSTRUCTIONS
- Step 4:
- Chill your finished slaw in the fridge for half an hour to let everything mingle. Or if you're hungry now, just dish it up right away.
- Step 3:
- Pour your creamy dressing on top of the veggie mix. Stir it up until every bit is coated nicely.
- Step 2:
- Whisk up the mayo, sour cream, taco seasoning, and lime juice in a small bowl until smooth.
- Step 1:
- Grab a big bowl and pile in the slaw mix, peppers, beans, grilled corn, cilantro, and diced jalapeño. Mix it up well.
Serving and Storage Tips
- Toss this slaw in the fridge and serve it chilled—it’s awesome beside burgers, grilled meats, or tacos. Makes a killer topping, too!
- Making it ahead? No problem. Just pop it in the fridge for a few hours so the flavors come together.
- Leftovers will keep in a covered container in the fridge for a day or two. Stir before eating to perk things up.
Tips from well-known chefs
- Chef Pati Jinich: "A handful of chopped pineapple or mango tossed in at the end brings out a juicy, tropical vibe that’s so tasty!"
- Chef Bobby Flay: "Char your corn right over a grill; that little bit of smoke flavor totally amps up the whole salad."
- Chef Rick Bayless: "Don’t skimp on fresh lime juice. It keeps everything tasting lively and lifts up the creamy dressing."