Mexican Rainbow Coleslaw
This vibrant Mexican Rainbow Coleslaw features a crunch-filled mix of broccoli slaw, black beans, and corn tossed in a zesty lime crema. It is a 15-minute, no-cook side dish that doubles as the perfect topper for tacos or sandwiches.
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Ingredients
For the slaw:
- 12 oz (1 bag) rainbow slaw found in produce section near bagged coleslaw
- ½ cup frozen corn thawed
- ½ cup black beans drained and rinsed
For the dressing:
- ¾ cup light mayonnaise Hellmann's or Duke's recommended
- ¼ cup light or reduced fat sour cream Daisy's or Breakstone's recommended
- 2 tablespoon taco seasoning a packet of taco seasoning has 3 T.; this recipe uses 2T.
- 2-3 tablespoon lime juice freshly squeezed
Instructions
- Empty the bag of rainbow slaw into a large mixing bowl. Then add the drained and rinsed black beans and defrosted corn. Gently mix.
- Next, make the dressing. Add the mayo, sour cream and taco seasoning to a separate, small mixing bowl. Mix well.
- Add lime juice to the small bowl; mix well.
- Fold the dressing into the large bowl; mix well.
- Cover and chill for at least one hour before serving.
Notes
Store in any leftovers in an airtight container and refrigerate. Enjoy within 1-2 days.
I always let this sit for an hour in the fridge to avoid a gritty feeling from the taco seasoning. I typically use McCormick's, but any taco seasoning will work well.
If you don't have taco seasoning, you can use 1 teaspoon each of chili powder and cumin, along with a dash of cayenne and garlic powder.
Nutrition
Calories: 98kcalCarbohydrates: 10gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 6mgSodium: 242mgPotassium: 233mgFiber: 1gSugar: 1gVitamin A: 270IUVitamin C: 42mgCalcium: 36mgIron: 1mg
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