Make Colorful Mexican Coleslaw It's irresistible

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Mexican Coleslaw Is A Mash Up Of Two Classic Recipes

I'm going to reach back into our years on the farm and use the word "hybrid" to describe Mexican Coleslaw. It's kind of like if taco salad and coleslaw had a baby, and each passed along their best traits.

In farming, a hybrid is something, usually a plant or seed, that combines two different things to create one better stronger, more desirable thing. Boom. Mexican Coleslaw. Both have great attributes and both have elements that are less than ideal.

Taco salad is amazing and delicious, but it doesn't keep well because the lettuce wilts, loses its crunch, and goes blah if you don't eat it right away. Coleslaw? Well, coleslaw can be boring, and while it's often quite good, it isn't ever the star on the menu. Definitely a supporting role.

My sombrero is off to whoever came up with this amazing, delicious Mexican coleslaw salad, which was just as good on Tuesday as it was on Saturday! Ole!

Why You'll Love Mexican Coleslaw

The flavor is nothing short of amazing. Our daughter made it to serve on a weekend at the lake, and I didn't care if I had anything else on my plate!

The second reason is it's so easy to make! It starts with a bag of tri-color coleslaw and canned black beans and corn. The ingredients are minimal, the prep time is super fast, and who doesn't love that?

The only chopping you need to do is a bell pepper and some cilantro. I like to use a red, orange, or yellow bell pepper for sweetness and digestibility, but a green pepper would work, too.

I have often said I was "born to be mild," but if you like more heat than I do, add some seeded and chopped jalapeno. Please be careful with the jalapeno, wash your hands with soap and water after chopping, and never touch your eyes while you're in the process so you don't get burned.

How To Make Mexican Coleslaw

Dump the bag of coleslaw in a big bowl, then drain and rinse the black beans thoroughly until the water runs clear. Drain the corn and then add them both to the coleslaw mix.

Chop the bell pepper and the cilantro, add them to the cabbage, beans, and corn, and fold the ingredients together. I have friends who claim they'd like to bathe in cilantro! Feel free to add more if you'd like! (Just don't invite me if you do!)

In a small bowl, combine mayonnaise, sour cream, lime juice, and a one-ounce packet of taco seasoning. I suggest you use real mayonnaise and a good-quality product in this recipe. I happen to love Kraft Mayo With Olive Oil, but maybe you're a Hellman's or a Duke's lover—just use a good one!

Pour the dressing ingredients over the vegetable mixture and give it a good stir until all the yummy veggies are evenly covered. If you have time, the flavor will improve if you put the Mexican Coleslaw in the fridge so all the ingredients have a chance to get to know each other and share their yumminess.

If you store this salad in a tightly sealed refrigerator container, it will keep for three or four days without losing its crunch. Next time we have pulled pork, you can bet I'll heap some of this on my sandwich! I can't wait to make it again!

PRINTABLE RECIPE CARD

Yield: 8 servings

Mexican Coleslaw

Print

A delicious mash-up of taco salad and coleslaw that captures the best of both classic recipes.

Prep Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• One 14 or 16-ounce package of tri-color coleslaw
• 1/2 to one whole red bell pepper chopped, depending on size and how much you like it
• One 15-ounce can of whole kernel corn, well drained
• One 15-ounce can of black beans, thoroughly rinsed and drained
• 1/3 cup chopped fresh cilantro, more if you love it, less if you don't
• 3/4 cup real mayonnaise
• 1/3 cup full fat sour cream
• 1/4 cup lime juice, ideally fresh-squeezed
• One one-ounce package of taco seasoning
• One jalapeno, seeded and chopped, optional

Instructions

1. In a large bowl, combine the coleslaw mix with well-drained corn, well-rinsed and drained black beans, bell pepper, and cilantro.
2. Whisk together the mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl.
3. Pour the dressing over the vegetables and fold together thoroughly until all the veggies are well covered.
4. Chill for two hours before serving.
5. Refrigerate leftovers in a tightly sealed refrigerator container for up to three or four days.

Summertime is salad time! Three glorious months of eating fresh vegetables as we gather at the table as a family, with friends, and at picnics and potlucks that dot our calendars during this bountiful season!

Here are more of our favorites, and please watch for more because I'll be posting fresh ones often! Amish Macaroni Salad, Marinated Vegetable Salad, and Amazing Kraut Salad!

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Love, GB (Betty Streff)

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