Ingredients
Scale
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons taco seasoning
- 2 tablespoons fresh lime juice
- 20 ounces pre-shredded coleslaw mix (carrots, red cabbage, green cabbage)
- 1 cup diced red bell pepper
- 15.25-ounce can black beans (drained and rinsed)
- 14.75-ounce can fire-roasted corn (drained)
- 3 tablespoons minced fresh jalapeño (seeds removed)
- ⅓ cup chopped fresh cilantro
Instructions
- In a small bowl, whisk together mayonnaise, sour cream, taco seasoning, lime juice, salt, and black pepper until smooth.
- In a large bowl, combine coleslaw mix, red bell pepper, black beans, corn, jalapeño, cilantro, and the prepared dressing. Stir gently until all ingredients are evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled and garnish with additional cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg