How To Make Mexican Coleslaw
Give your coleslaw a refreshing twist. This Mexican coleslaw recipe is loaded with black beans, corn, jalapeno, and red pepper tossed with zesty dressing.
Preparation: 15 minutes
Cooking: 1 minute
Total: 16 minutes
Serves:
Ingredients
- 14ozcabbagebag, shredded, or coleslaw mix
- 1cupblack beans
- ⅔cupcorn kernelsfresh, thawed from frozen, or canned
- 1red bell peppercored, seeded and diced
- 1jalapenoseeds and ribs removed, then minced
- 1avocadopeeled, seed removed and diced
- ⅓cupcilantrochopped
- ½cupmayonnaise
- ½cupsour cream
- 2tbsplime juice
- 1½tbsptaco seasoning
- additional beans, corn, peppers, avocado and cilantro for garnishoptional
Instructions
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Place the cabbage, black beans, corn, red bell pepper, jalapeno, avocado, and cilantro in a large bowl.
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In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and taco seasoning.
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Pour the dressing over the cabbage mixture and toss until well combined.
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Serve, garnished with additional beans, corn, peppers, avocado, and cilantro if desired.
Nutrition
- Calories: 290.11kcal
- Fat: 18.26g
- Saturated Fat: 3.98g
- Monounsaturated Fat: 6.06g
- Polyunsaturated Fat: 7.47g
- Carbohydrates: 25.95g
- Fiber: 7.64g
- Sugar: 4.03g
- Protein: 7.40g
- Cholesterol: 13.11mg
- Sodium: 219.68mg
- Calcium: 72.41mg
- Potassium: 686.71mg
- Iron: 1.89mg
- Vitamin A: 63.04µg
- Vitamin C: 43.64mg
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