In a small bowl, stir together mayo, sour cream, lime juice, and taco seasoning.
In a large serving bowl, add coleslaw, red pepper, grape tomatoes, black beans, corn, jalapeno, and cilantro. Gently stir in the mayo/sour cream mixture. Season with kosher salt and fresh ground black pepper to taste.
Cover and refrigerate for 30 minutes.
Notes
Other vegetables to try in Mexican slaw include red onion, carrots, green onion, and green and red bell peppers.
Greek yogurt can be substituted for mayonnaise.
Store leftovers in an airtight container in the fridge for up to 3 days.
You can easily blacken corn by placing it in a large nonstick skillet over medium-high heat and toss every couple of minutes. Do not use any oil. You can use canned corn, but drain well.
Try my homemade taco seasoning with chili powder, cumin, kosher salt, fresh ground black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, ground cayenne,
Store leftovers in an airtight container in the refrigerator for up to 3 days. It will not be as crisp and crunchy, but it will still be delicious.
Nutrition
Calories: 304kcal | Carbohydrates: 17g | Protein: 4g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 307mg | Potassium: 215mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1058IU | Vitamin C: 28mg | Calcium: 30mg | Iron: 1mg
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