TEX MEX COLESLAW

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Tex Mex Coleslaw is packed with flavor and perfect for summer cookouts. It also adds a nice crunch to tacos, fajitas, and barbecue sandwiches.

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Tex Mex Coleslaw

Fresh summer meals require fresh summer side dishes. This slightly sweet and spicy Mexican coleslaw is incredibly easy to make and a lot lighter than your average creamy slaw.

Tex Mex Coleslaw is a cool, tangy, and crunchy side dish and hard to resist. When it’s paired with bold Tex Mex flavors, this recipe is a must-make for every cookout!

Tex Mex Coleslaw

Tex Mex Coleslaw

I started this recipe with a bag of traditional coleslaw mix. You can add purple cabbage if you like. It would add a wonderful color.

Tex Mex Coleslaw

 

Next, I added black beans, corn, jalapeno, cilantro, and green onions. You can add any vegetables you like to the mix. Bell peppers and red onion would be nice. Grilled corn would be wonderful if you have fresh corn. I used canned shoepeg corn.

I used a vinegar based dressing made of white wine vinegar, oil, sugar, and taco seasoning. The taco seasoning adds bold Mexican flavor to the slaw.

Tex Mex Coleslaw

 

More deliciousness

  1. Classic Slaw recipe
  2. Broccoli Salad
  3. Santa Fe Salad
  4. Asian Slaw

 

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Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

Tex Mex Coleslaw

Tex Mex Coleslaw

Tex Mex Coleslaw is packed with flavor and perfect for summer cookouts!
Author: Paula
5 from 13 votes
Print Pin Rate

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Prep Time: 10 minutes
Cook Time: 1 minute
Servings: 10 servings
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Ingredients

For the slaw

  • 16 -ounce bag coleslaw mix
  • 15 -ounce can black bean rinsed and drained
  • 11 -ounce can shoe-peg corn
  • 1/2 cup cilantro fresh, chopped
  • 1 medium jalapeno deseeded and minced

For the dressing

  • 1/4 cup olive oil
  • 1/2 cup white wine vinegar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoon taco seasoning

Instructions

  • In a small bowl combine olive oil, vinegar, sugar, salt, pepper, and taco seasoning. Whisk to combine.
  • In a large bowl, combine slaw mix, black beans, corn, jalapeno, and cilantro. Pour dressing over slaw mix and carefully stir to combine. 
  • You can serve immediately. However, I like to refrigerate it at least 30 minutes before serving. 

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 168kcal | Carbohydrates: 24g | Protein: 5g | Fat: 6g | Sodium: 167mg | Potassium: 315mg | Fiber: 5g | Sugar: 9g | Vitamin A: 160IU | Vitamin C: 20.6mg | Calcium: 30mg | Iron: 1.4mg
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8 Comments

  1. 5 stars
    This is absolutely the BEST slaw to use for fish tacos!! I never use any other since I found this recipe.

  2. 5 stars
    I love this idea! Seriously, this is great. Beans and corn ads nutrients making this salad so much more nutritious. I’m going to make this for sure. Thanks!

  3. 5 stars
    I would never have thought of adding tex-mex seasonings to coleslaw. What a deliciously creative spin on a classic side dish. So, tasty!

  4. Looks Wonderful.
    Half my family will enjoy and like this If I leave the whole jalapeno pepper, seeds & spine all in, to where the other 1/ 2 of my family will eat it if only I leave out the Jalapeno pepper completely.
    What’s a person to do; make both ways of course. 🙂

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!