Coleslaw is a classic to have for summer barbecues or picnics. But instead of your classic coleslaw, this coleslaw is filled with black beans, corn, and jalapenos. All mixed with a classic mayonnaise dressing. The jalapeno and chili powder give this classic dish a spicy twist that is perfect for any summer gathering. You can easily make this coleslaw ahead of time, and keep it in the fridge until you are ready to serve.
The coleslaw mixture is first started with a bag of pre-mixed coleslaw, mixed with black beans, corn, and diced jalapeno. The dressing is made with mayonnaise mixed with sugar and vinegar. The dressing is seasoned with salt, pepper, and chili powder, to add a spicy kick to the dressing. Mix the dressing with the coleslaw and either serve right away or cover and refrigerate until serving.
Tex Mex Coleslaw
Ingredients
- 1 (16 oz.) bag coleslaw mix
- 1 ( 15 oz.) can black beans, drained
- 1 ( 15 oz.) can corn, drained
- 1 large jalapeno, diced
- 1/2 cup mayonnaise
- 1 tablespoon granulated sugar
- 1 tablespoon white distilled vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon chili powder
Instructions
- In a large bowl, combine coleslaw mix, black beans, corn, and jalapeno. In a small bowl, combine mayonnaise, sugar, vinegar, salt, pepper, and chili powder.
- Mix dressing with coleslaw. Cover and refrigerate until serving.
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