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Small glass bowl filled with creamy coleslaw with corn, black beans, and chili lime dressing, ready to eat.

Southwestern Slaw

Take your coleslaw to the next level with this southwestern slaw recipe. The chili powder and lime juice add great flavor to the dressing. The corn, jalapeno, and black beans make the salad even better. This is a perfect side dish for BBQ, potlucks, picnics, and Tex-Mex dinners.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 10 Servings
Author: Carlee

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. 

Nutrition

Serving: 1Serving | Calories: 96kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 259mg | Potassium: 114mg | Fiber: 1g | Sugar: 3g | Vitamin A: 476IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 0.4mg
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