Description
A bright, hearty salad that combines Southwestern flavors with a classic picnic side, featuring crisp cabbage, black beans, corn, and a creamy, tangy dressing.
Ingredients
- 1 (16-ounce) package shredded coleslaw mix
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups frozen corn, thawed and drained
- 1 cup finely chopped red bell pepper
- ½ cup fresh cilantro, finely chopped
- ¼ cup seeded and finely chopped jalapeño chile
- For the dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- 3 tablespoons lime juice
- 2 tablespoons adobo sauce
- 1 tablespoon taco seasoning mix
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
Instructions
- Combine the coleslaw mix, black beans, corn, red bell pepper, cilantro, and jalapeño in a large bowl; toss until well mixed.
- Whisk together the mayonnaise, sour cream, lime juice, adobo sauce, taco seasoning mix, salt, and cumin in another bowl until smooth.
- Pour the dressing over the slaw mixture; toss thoroughly to coat.
- Garnish with sliced scallions and serve with lime wedges.
- Enjoy immediately or refrigerate for up to 12 hours.
Notes
For a lighter dressing, swap half the mayonnaise for Greek yogurt. Use low-sodium canned black beans to lower sodium intake.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Southwestern