Crunchy Southwest Coleslaw
A vibrant, crunchy coleslaw with black beans, corn, and a smoky chipotle dressing.
Ingredients
Main Ingredients
- 16 ounces coleslaw mix
- 15 ounces black beans rinsed and drained
- 1.5 cups canned corn kernels drained
- 1 medium jalapeño pepper seeded and finely diced
- 1 small red bell pepper seeded and finely diced
- 3 whole green onions finely sliced
- 0.25 cup fresh cilantro finely chopped
- 1 tablespoon taco seasoning
- 0.5 teaspoon ground cumin
- 9.75 ounces Chili Cheese Fritos reserve a handful for topping
Chipotle Dressing Ingredients
- 0.5 cup sour cream
- 0.5 cup mayonnaise
- 0.25 cup fresh lime juice about 2 limes
- 2 tablespoons chipotle sauce from a can of chipotles in adobo, sauce only
Instructions
- In a large bowl, combine the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin. Mix well until evenly combined. Tip: Make sure to rinse the black beans thoroughly to remove excess sodium.
- In a separate medium bowl, whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce until smooth, creating about 1 ¼ cups of chipotle dressing.
- When ready to serve, pour the chipotle dressing over the coleslaw mixture. Tip: Toss gently to ensure every ingredient is coated without bruising the vegetables.
- Add all but a handful of the Chili Cheese Fritos to the coleslaw and gently toss to coat all ingredients.
- Just before serving, sprinkle the remaining handful of Chili Cheese Fritos on top for extra crunch.
- Serve immediately and enjoy the crunchy Southwest flavors.
Notes
This coleslaw is best served fresh to maintain its crunchiness.