Kick up your coleslaw with this fun southwestern slaw recipe. The creamy dressing features chili and lime and the cabbage is joined by corn and black beans. It is such a fun side dish and is sure to be a hit at your dinner table.
Coleslaw is such a perfect summer side dish. I love that it not only can be made ahead of time, but it is actually better when it is made ahead.
Plus, there is no cooking involved. Which is always a plus when it is hotter than you know where outside.
This slaw recipe is no exception to that rule. You toss everything in the dressing and let it chill in the fridge while you make the rest of dinner.
We served it with some yellow chicken and it was wonderful. I took the leftovers to work along with a little bit of the extra chicken and everyone was intrigued by the fun coleslaw.
As with most coleslaw recipes, this one goes well with pretty much anything from the grill. It would be especially great with tequila lime chicken or fabulous with some burgers.
It would also be a good side dish with chorizo tacos or any of your Tex-Mex favorites. Or make some for a potluck this summer. It is sure to disappear quickly!
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Carlee’s Tips and Tricks
The recipe makes a big batch, but don’t let that discourage you. The leftovers stay good for 3-4 days in the fridge.
If you want to make a half batch, use the rest of the corn and beans to make a small batch of cowboy salad later in the week. Your taste buds will thank you!
You can blacken the corn and jalapeno in a skillet for a bit if you want to add another layer of flavor. Just put the veggies in a dry skillet over medium-high heat and stir occasionally until you get your desired level of toasting.
If you want more veggies, you can add some diced bell pepper and/or tomatoes if you want. You could also add some red onions if you want to.
You can never have to many picnic salad recipes during the summer. So, go ahead and put this one in your rolodex so you can make it often!
Southwestern Slaw
Ingredients
- 1½ cups corn
- 2 14 oz. bags coleslaw mix
- 1 15 oz. can black beans drained and rinsed
- ¼ cup fresh cilantro chopped
- ¼ cup green onion or chives
- 1-2 diced jalapenos optional
- 1 Tablespoon chili powder
- ½ teaspoon ground cumin
- ⅔ cup sour cream
- ⅔ cup mayonnaise
- ⅓ cup lime juice
- ½ teaspoon salt
- 1 teaspoon granulated sugar
Instructions
- Prep the corn: If using fresh or frozen corn, cook it first. You can either follow the package directions or char it in a dry skillet over medium-high heat for a few minutes until it is slightly blackened. You can also use canned corn. Either just drain a can and use it or drain it well and then blacken it in a skillet.
- Make the dressing: In a small bowl or jar, stir together 1 Tablespoon chili powder, ½ teaspoon ground cumin, ⅔ cup sour cream, ⅔ cup mayonnaise, ⅓ cup lime juice, ½ teaspoon salt, and 1 teaspoon granulated sugar. Set aside.
- Make the salad: Place the 2 14 oz. bags coleslaw mix, 1 15 oz. can black beans, ¼ cup fresh cilantro, ¼ cup fresh cilantro, ¼ cup green onion, 1½ cups corn, and 1-2 diced jalapenos (if using) in a large bowl.
- Pour the dressing over the salad and toss to coat. You can serve right away if you want to, but it is best if you cover it and chill for at least an hour before serving.
- Toss the coleslaw again before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days. It will soften over time, but still taste great.
- Feel free to add diced bell pepper and/or tomatoes to the mix.
- If you don’t have fresh jalapenos, a few diced pickled jalapenos are good as well.
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