Ingredients
Scale
- 1 16 oz bag coleslaw mix (green cabbage mix with carrots)
- 1 15 oz can black beans, rinsed and well-drained
- 1 1/2 cups corn (canned, drained OR thawed frozen corn)
- 1 red bell pepper (finely diced)
- 1 cup grape tomatoes (halved (optional but really good))
- 4 green onions (thinly sliced)
- 1/2 cup chopped fresh cilantro
- 1 jalapeño (seeded and minced (use half for mild))
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or plain Greek yogurt)
- 3 tablespoons fresh lime juice (about 1 to 2 limes)
- 2 tablespoons adobo sauce (from a can of chipotles in adobo)
- 1 tablespoon taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon honey (optional, helps balance the tang)
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 to 3 cups Chili Cheese Fritos (or regular Fritos)
- OR crushed tortilla chips
- OR tortilla strips
Instructions
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, adobo sauce, taco seasoning, cumin, honey, salt, and pepper until smooth.
- In a large bowl, combine coleslaw mix, black beans, corn, bell pepper, tomatoes (if using), green onions, cilantro, jalapeño.
- Pour dressing over the salad and toss gently until well coated.
- Cover and refrigerate for 20 to 30 minutes to let flavors meld.
- Before serving, top with your choice of Fritos or tortilla strips for added crunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 4g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 10mg