Mexican Corn Coleslaw Recipe

Recipe: #34833

May 03, 2020

Categories: Salads, Vegetable Salad, Cabbage, Corn, Mexican, Southwest, Potluck, Vegetarian, more

recipe by:
dienia b

Step by Step Method

Step 1

Mix dressing

Step 2

In salad bowl mix vegetables together

Step 3

Add dressing toss

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting bell peppers, look for ones that are firm, smooth, and brightly colored.
Make sure to rinse and drain the black beans and corn before adding them to the recipe.

Ingredient substitutions

Substitute the red and orange bell peppers for 1/2 cup of diced red onion. This substitution adds a slightly sweet and pungent flavor to the coleslaw, as well as a crunchy texture.
Substitute the jalapeño for 1/2 teaspoon of cayenne pepper. This substitution adds a mild spiciness to the dish, while still allowing the other flavors to shine through.

Variations

Spicy Mexican Corn Coleslaw Increase the amount of jalapeño to 1/2 cup, and add 1/4 teaspoon cayenne pepper to the dressing.

Serve with

Grilled Fish Tacos - Grilled fish tacos are a delicious and light accompaniment to this Mexican Corn Coleslaw. The combination of the creamy coleslaw and the flaky, grilled fish make for a perfect match. Plus, the tacos add a nice crunch and a bit of heat from the jalapeño, making it a great way to round out the meal.

Grilled Poblano Peppers: Grilled Poblano Peppers are a great way to add some smoky, savory flavor to this Mexican Corn Coleslaw. The peppers add a nice level of heat and a smoky flavor that pairs well with the creamy coleslaw. Plus, they're easy to prepare and can be served as a side dish or as a topping for the tacos.