Mexican Coleslaw (Print Version)

# Ingredients:

→ Base

01 - 1 (14-ounce) bag coleslaw mix
02 - 1/2 cup red bell pepper, diced

→ Add-ins

03 - 1/2 cup black beans, drained and rinsed
04 - 1/2 cup corn, grilled or skillet-charred
05 - 1/2 cup fresh cilantro, chopped
06 - 1 jalapeño, seeded and minced

→ Dressing

07 - 3/4 cup mayonnaise
08 - 1/4 cup sour cream
09 - 1 1/2 tablespoons taco seasoning
10 - 2 tablespoons fresh lime juice

# Instructions:

01 - In a large mixing bowl, combine the coleslaw mix, diced red pepper, black beans, grilled corn, chopped cilantro, and minced jalapeño.
02 - In a separate small bowl, whisk together the mayonnaise, sour cream, taco seasoning, and lime juice until smooth and well blended.
03 - Pour the dressing over the coleslaw mixture and stir until all ingredients are evenly coated.
04 - Serve immediately for maximum crunch, or cover and refrigerate for 30 minutes to allow flavors to meld before serving.

# Notes:

01 - For the best flavor, prepare this coleslaw at least 30 minutes before serving to allow the flavors to develop.
02 - The coleslaw will keep in the refrigerator for up to 2 days, though the vegetables will soften over time.

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