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Zesty Mexican Slaw

Featured in Fresh salads that brighten your day.

A bold slaw with shredded veggies, grilled corn, and black beans. The lime and spice dressing adds a punch, making it a must for tacos, barbecue spreads, or even as a light standalone dish.
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Maria from tastyhush
Updated on Tue, 10 Jun 2025 18:21:00 GMT
A vibrant salad with cabbage, black beans, corn, red vegetables, and a lime garnish in a wooden bowl. Pin it
A vibrant salad with cabbage, black beans, corn, red vegetables, and a lime garnish in a wooden bowl. | tastyhush.com

Got 10 minutes? You can pull together this colorful take on coleslaw in no time. Full of crunchy veggies, charred corn, and black beans, tossed with a creamy zesty lime sauce. This one’s bright, lively, and goes perfectly with burgers, tacos, grilled stuff, or anything you’ve got cooking. Friends and family will want seconds—it’s a real table-brightener!

INGREDIENTS

  • 2 tablespoons lime juice: Keeps things tangy and cuts through the creamy dressing.
  • 1 1/2 tablespoons taco seasoning: Packs a punch of savory spice and flavor right into the sauce.
  • 1/2 cup chopped cilantro: Gives a burst of fresh, green goodness to each bite.
  • 1/2 cup corn (grilled or charred in a skillet): Brings out a sweet, smoky flavor and bit of chewiness.
  • 1/2 cup black beans, rinsed and drained: Adds some plant protein and makes the whole mix hearty.
  • 3/4 cup mayo: Lays down the creamy, dreamy base for the dressing.
  • 1 jalapeño, minced: For a little tingle of heat—toss in more or less, up to you.
  • 1/4 cup sour cream: Keeps things extra smooth and a touch tangy.
  • 1/2 cup red pepper, diced: Pops of sweet crunch and fun color in the bowl.
  • 14-ounce bag coleslaw mix: Shredded cabbage and carrots make for easy crunch and texture.

VARIATIONS

  • Fruit Add-ins: Bring in some diced mango or pineapple if you want a little sweetness tossed in.
  • Dairy-Free Swap: Out of sour cream or can't do dairy? Use a plant-based yogurt or skip it for a lighter sauce.
  • Creamier Version: Chop in some avocado at the very end for extra richness.
  • Bring the Heat: Pile on more jalapeño or shake in some cayenne if you love spice.

INSTRUCTIONS

Step 4:
Stash it in the fridge (if you can wait) for a half hour so the flavors hang out together. Or serve it up right away—totally your call.
Step 3:
Spoon that creamy dressing over your veggies and beans, then use a big spoon to mix everything together so it’s all coated.
Step 2:
Grab a separate bowl, and give the mayo, lime juice, sour cream, and taco spices a good whisk till smooth.
Step 1:
Toss the coleslaw mix, red pepper, beans, grilled corn, cilantro, and jalapeño in a roomy bowl. Mix until it’s all scattered in well.

Serving and Storage Tips

  • Tastes best cold—pile onto tacos, next to steaks, slid onto burgers, or as a crunchy topper for sandwiches.
  • Getting everything ready ahead? Chill the whole mix in the fridge a few hours so the flavors get friendly.
  • Leftovers go into a tight container in your fridge, good for 2 days. Give it a stir before scooping—you want to wake those flavors up.

Tips from well-known chefs

  • Chef Pati Jinich: "Mix in mango or pineapple chunks at the end for a fresh, tropical pop in every bite—it really wakes things up."
  • Chef Bobby Flay: "Take the time to grill your corn. That charred, toasted flavor sets off all the other tastes beautifully."
  • Chef Rick Bayless: "Always reach for real lime juice. It cuts through the creamy dressing and balances out the flavors perfectly."

Zesty Mexican Slaw

Zesty Mexican Slaw is crisp and refreshing, with crunchy cabbage, sweet grilled corn, black beans, and a lime-infused dressing. Great for tacos, BBQs, or weekday dinners!

Prep Time
10 Minutes
Cook Time
~
Total Time
10 Minutes
By: Maria

Category: Salads

Difficulty: Easy

Cuisine: Mexican-American

Yield: 6 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

01 1/2 cup black beans, rinsed and drained.
02 1 1/2 tablespoons taco seasoning.
03 1/4 cup sour cream.
04 1 jalapeño, finely chopped.
05 3/4 cup mayonnaise.
06 14-ounce bag of shredded coleslaw mix.
07 1/2 cup corn, cooked on a grill or in a skillet.
08 2 tablespoons lime juice.
09 1/2 cup red bell pepper, chopped.
10 1/2 cup cilantro, roughly chopped.

Instructions

Step 01

Throw the shredded coleslaw mix, red pepper chunks, rinsed black beans, charred corn, cilantro, and chopped jalapeño into a large mixing bowl.

Step 02

In a small bowl, stir the mayo, sour cream, taco seasoning, and lime juice until it looks smooth.

Step 03

Pour the creamy mayo mix into the bowl with the coleslaw and stir it up until everything’s evenly coated.

Step 04

You can dig in right away, or pop it in the fridge for half an hour to let the flavors mingle before serving.

Notes

  1. This fresh and zesty Mexican-style coleslaw is a great pairing for tacos, grilled dishes, or burgers. Perfect for backyard BBQs, get-togethers, or casual family meals.
  2. Store it ahead of time in the fridge, and it’ll keep well for up to 2 days.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 15 g
  • Total Carbohydrate: 12 g
  • Protein: 2 g