Mexican Crunchy Cilantro Slaw (Print Version)
# Ingredients:
→ Dressing
01 -
240 ml mayonnaise
02 -
160 ml sour cream
03 -
45 ml freshly squeezed lime juice
04 -
30 ml taco seasoning blend
→ Vegetables
05 -
450 g tri-color coleslaw mix
06 -
1 red bell pepper, diced
07 -
225 g grape tomatoes, halved
08 -
430 g canned black beans, drained and rinsed
09 -
240 g grilled or blackened corn kernels
10 -
1 jalapeno, seeded and finely minced
11 -
20 g fresh cilantro, chopped
12 -
Kosher salt, to taste
13 -
Freshly ground black pepper, to taste
# Instructions:
01 -
In a small mixing bowl, whisk together mayonnaise, sour cream, lime juice, and taco seasoning until smooth.
02 -
In a large mixing bowl, add the coleslaw mix, diced red bell pepper, halved grape tomatoes, rinsed black beans, grilled corn, minced jalapeno, and chopped cilantro. Gently toss to distribute evenly.
03 -
Pour the prepared dressing over the vegetable mixture and gently fold to ensure all ingredients are coated evenly.
04 -
Season with kosher salt and freshly ground black pepper according to taste. Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld.
# Notes:
01 -
For enhanced flavor, prepare the salad in advance and chill for at least 30 minutes prior to serving.