Mexican Crunchy Slaw (Printable Version)
# What You'll Need:
01 -
1 cup diced red bell pepper
02 -
1/3 cup chopped fresh cilantro, plus extra for the top
03 -
3 tablespoons finely chopped fresh jalapeño (ditch the veins and seeds)
04 -
15.25-ounce can black beans, rinsed and drained
05 -
14.75-ounce can fire-roasted corn, drained off the liquid
06 -
20 ounces bagged coleslaw mix (has shredded carrots, red cabbage, green cabbage)
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper, ground
09 -
2 tablespoons fresh lime juice
10 -
2 tablespoons taco seasoning
11 -
3/4 cup mayo
12 -
1/2 cup sour cream
# Steps to Follow:
01 -
Scoop the slaw into a big bowl for the table and throw on extra cilantro before you dig in.
02 -
Pop a sheet of plastic wrap over the bowl and set it in the fridge for about a half hour. This lets everything get tasty together.
03 -
Dump your coleslaw mix, chopped bell pepper, black beans, fire-roasted corn, minced jalapeño, and cilantro into a big mixing bowl. Drizzle all that dressing over it, then grab a big spoon and mix until every piece is covered.
04 -
Grab a small bowl and mix together the mayo, sour cream, taco seasoning, lime juice, a pinch of salt, and black pepper until you don't see any lumps and it’s all one color.
# Additional Tips:
01 -
Letting your slaw sit in the fridge for at least 30 minutes before serving really makes the taste and crunch better.
02 -
Like it spicier? Toss in more jalapeño. Less heat? Use less.