Easy Mexican Coleslaw is bursting with the fresh flavors of tomatoes, roasted corn, jalapeno and cilantro. This simple coleslaw is so quick to come together and complements so many main courses making it one of my favorite sides. I love to serve it with tacos or my Dry Rub Sweet Barbecue Pork Tenderloin or my Balsamic Vinegar...
1 can (15.25) ounce black beans drained and rinsed
1 1/2 c grilled or blackened corn
1 jalapeno seeded and minced
1/2 c chopped cilantro
Steps:
1. In small bowl stir together mayo, sour cream, lime juice and taco seasoning.
2. In large serving bowl add coleslaw, red pepper, grape tomatoes, black beans, corn, jalapeno and cilantro. Gently stir in mayo /sour cream mixture.
3. Cover and refrigerate for 30 minutes.
4. NOTES You can easily blacken corn by placing in 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.
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