Background: This Mexican Coleslaw is a fresh side dish to serve on taco night! You can add or omit any of the vegetables to your liking. It can be made in under 15 minutes, but the key is letting the flavors marry by refrigerating it before serving.
- 1 cup mayo
- 2/3 cup sour cream – Daisy Brand
- 3 tablespoons fresh lime juice
- 1 packet McCormick® Organics Taco Seasoning Mix
- 1 tablespoon garlic salt
- 1 16 ounce bag tri-colored coleslaw
- 1 diced bell pepper – yellow, red or orange
- 1 jalapeno pepper seeded and diced
- 1 ½ cups grape tomatoes, halved or diced
- 1 ½ cups grilled or blackened corn
- 1 can black beans drained and rinsed
- ½ cup red onion diced
- ½ cup chopped cilantro
- Blacken corn by placing in a large nonstick skillet over medium high heat and toss every few minutes. Do not use any oil. I typically use frozen sweet corn for this recipe but you could also grill your corn on the cob and cut it off the cob.
- In a small bowl, combine mayo, sour cream, lime juice, taco seasoning, and garlic salt. Set aside.
- In a large mixing bowl or serving bowl, add coleslaw, bell pepper, jalapeno, onion, tomatoes, black beans, corn, and cilantro. Gently mix together.
- Fold in your mayo/sour cream mixture.
- Cover and refrigerate for a minimum of 30 minutes.
- Serve and enjoy! Optional: top with tortilla strips for an extra crunch.
Make this along side our Taco Ring and Sopapilla Cheesecake Bars for the ultimate Mexican fiesta!
