Easy Mexican Coleslaw Recipe

INGREDIENTS

• 1 cup mayonnaise
• 2/3 cup sour cream
• 3 tablespoons fresh lemon juice
• 2 tablespoons taco seasoning
• 1 bag (16 ounces) tri-color slaw mix
• 1 diced red bell pepper
• 1 1/2 cups grape tomatoes, cut in half
• 1 can ( 15.25) ounces black beans, drained and rinsed
• 1 1/2 cups roasted or blackened corn
• 1 jalapeno, seeded and chopped
• 1/2 cup chopped fresh cilantro
• kosher salt and freshly ground black pepper

INSTRUCTIONS

In a small Mix bowl of mayonnaise, sour cream, lime juice and taco seasoning.
In a large serving bowl, add coleslaw, red bell pepper, grape tomatoes, black beans, corn, jalapeno and cilantro. Gently fold in the mayonnaise-sour cream mixture. Season with kosher salt and freshly ground black pepper.Cover and refrigerate for 30 minutes.

NOTES

Other vegetables to try in Mexican salads include red onions, carrots, scallions, and green and red peppers. Greek yogurt
can replace mayonnaise.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can lightly blacken corn by placing it in a large nonstick skillet over medium-high heat, stirring every two minutes.Do not use oil. You can use canned corn, just be sure to drain it well.
Try my Homemade Taco Seasoning with chili powder, cumin, kosher salt, freshly ground black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, ground cayenne pepper,
Store leftovers in an airtight container in the refrigerator for up to 10 minutes to 3 days. It won’t be as crunchy or crunchy, but still delicious.

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