Mexican Corn Coleslaw


This Mexican coleslaw is a combination of shredded cabbage, black beans, corn, red peppers, jalapeno and avocado, all tossed in a creamy dressing. A great side dish for a barbecue or picnic!

Coleslaw is a summer time classic and can be found at almost every party or gathering. This southwestern version includes a zesty dressing and plenty of Mexican inspired add-ins for a unique and satisfying salad.

This recipe calls for fresh diced jalapenos. You can turn the heat factor way down if you remove the seeds and ribs from the jalapenos. If you’re trying to go a little healthier, you can use light mayonnaise and light sour cream instead of the regular and it will taste just as great. Also, if you are one of those people who thinks cilantro tastes like soap, you can try green onions in its place instead.


1 (14 oz.) bag coleslaw mix


1/2 red bell pepper, diced

1/2 orange bell pepper, diced

3/4 cup mayonnaise

1/3 cup sour cream

1 (13.75 oz.) can black beans, rinsed and drained

1 (13.75 oz.) can corn, rinsed and drained

1/3 cup fresh cilantro, minced

1/4 cup lime juice

1 jalapeño, seeds removed, minced

1 package taco seasoning


In a medium bowl, whisk together mayonnaise, sour cream, lime juice and taco seasoning until combined. Refrigerate until ready to use.

Combine all other ingredients (coleslaw mix, bell peppers, black beans, corn, cilantro and jalapeño) in a large bowl.

Toss with taco seasoning mixture until everything is thoroughly coated, then top with more cilantro, if desired. Enjoy!

Last Step: Don’t forget to share!

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