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.
12oz(1 bag) rainbow slawfound in produce section near bagged coleslaw
½cupfrozen cornthawed
½cupblack beansdrained and rinsed
For the dressing:
¾cuplight mayonnaiseHellmann's or Duke's recommended
¼cuplight or reduced fat sour creamDaisy's or Breakstone's recommended
2tablespoontaco seasoninga packet of taco seasoning has 3 T.; this recipe uses 2T.
2-3tablespoonlime juicefreshly squeezed
Prevent your screen from going dark
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.