Tex-Mex cabbage salad (Print Version)
# Ingredients:
→ Dressing
01 -
1 cup mayo
02 -
2/3 cup sour cream
03 -
3 tablespoons fresh lime juice
04 -
2 tablespoons taco seasoning
→ Salad
05 -
1 bag (16 ounce) tri-color coleslaw mix
06 -
1 red bell pepper, diced
07 -
1 1/2 cup grape tomatoes, halved
08 -
1 can (15.25 ounce) black beans, drained and rinsed
09 -
1 1/2 cups grilled or blackened corn
10 -
1 jalapeno, seeded and minced
11 -
1/2 cup chopped fresh cilantro
12 -
Kosher salt and fresh ground black pepper, to taste
# Instructions:
01 -
In a small bowl, stir together mayo, sour cream, lime juice, and taco seasoning.
02 -
In a large serving bowl, add coleslaw, red pepper, grape tomatoes, black beans, corn, jalapeno, and cilantro.
03 -
Gently stir in the mayo/sour cream mixture. Season with kosher salt and fresh ground black pepper to taste.
04 -
Cover and refrigerate for 30 minutes before serving.
# Notes:
01 -
Other vegetables to try in Mexican slaw include red onion, carrots, green onion, and green and red bell peppers.
02 -
Greek yogurt can be substituted for mayonnaise.
03 -
You can easily blacken corn by placing it in a large nonstick skillet over medium-high heat and toss every couple of minutes without using oil. Canned corn can also be used, but drain well.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. It will not be as crisp and crunchy, but it will still be delicious.