Mexican Coleslaw With Black Beans And Corn
Do you love coleslaw, but find the typical mayo-based recipe a bit heavy and bland? Look no further than this delicious Mexican coleslaw recipe, which packs a flavorful punch with the addition of black beans, corn, and a zesty dressing. Not only is this dish bursting with flavor, but it's also quite healthy thanks to all the fresh vegetables and plant-based protein. In this article, we'll walk you through the steps to create this tasty dish and provide tips for making it your own.
Ingredients:
Here's what you'll need to make this delicious and healthy Mexican coleslaw:
- 1 small head of green cabbage, shredded
- 1 red bell pepper, diced
- 1 can of black beans, drained and rinsed
- 1 cup of corn kernels (fresh or frozen)
- 1/4 cup of cilantro, chopped
- 1/4 cup of lime juice
- 2 tablespoons of honey
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1/2 teaspoon of cayenne pepper
- Salt and pepper, to taste
Feel free to adjust the amounts of each ingredient based on your personal preferences. For example, if you love spicy food, feel free to add more cayenne pepper or even some diced jalapeño peppers. If you're not a fan of cilantro, you can leave it out or substitute it with parsley.
Instructions:
Follow these easy steps to make your own Mexican coleslaw with black beans and corn:
- In a large bowl, combine the shredded cabbage, diced red pepper, black beans, corn, and cilantro. Toss to combine.
- In a small bowl, whisk together the lime juice, honey, olive oil, cumin, cayenne pepper, salt, and pepper until well combined.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Cover the bowl and place it in the refrigerator for at least 30 minutes (or up to 2 hours) to let the flavors meld together.
- When you're ready to serve, give the coleslaw a quick toss and adjust the seasoning as needed. Enjoy!
That's it! This easy-to-follow recipe yields about 6 servings, so it's perfect for a family dinner or barbecue. You can also easily double or halve the recipe based on your needs.
Tips:
Here are a few tips to help you make the best Mexican coleslaw possible:
- Make sure your cabbage is thinly sliced or shredded so that it's easier to eat.
- If you're short on time, you can use a pre-shredded coleslaw mix from the grocery store as a shortcut.
- If you're using frozen corn, be sure to thaw it completely and drain off any excess water before adding it to the coleslaw.
- This coleslaw is best when it's had time to sit in the fridge and let the flavors meld together, so try to plan ahead and make it a few hours before serving.
- Feel free to get creative with the dressing! You can add more or less honey, lime juice, or spices depending on your preferences.
We hope you enjoy making and eating this delicious and healthy Mexican coleslaw with black beans and corn. It's a great summer dish that's perfect for any occasion, from a family dinner to a backyard barbecue with friends. So go ahead and give it a try - we promise you won't be disappointed!