Easy Mexican Coleslaw

Beth Pierce


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 Barbecue Pork Ribs.


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other


  • 1 c
  • 2/3 c
    sour cream
  • 3 Tbsp
    lime juice
  • 2 Tbsp
    taco seasoning
  • 1
    bag (16 ounce) tri-color coleslaw
  • 1
    diced red pepper
  • 1 1/2 c
    grape tomatoes halved
  • 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

How to Make Easy Mexican Coleslaw


  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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