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Chili-Lime Coleslaw

This fresh summer side pairs perfectly with burgers or as a taco topping.

July 17, 2017

A new take on coleslaw makes a fresh summer side that pairs perfectly with burgers or as a topping for fish tacos.

Serves six to eight people. 



  • One 16-ounce bag coleslaw mix
  • 1 large bell pepper, diced (Use a mix of colors if you have them.)
  • One 15-ounce can black beans, well rinsed and drained
  • 1–2 ears fresh corn, kernels cut from the cob
  • 1/3 cup fresh cilantro leaves, chopped, plus extra for garnish
  • 1 large jalapeno pepper, seeds and ribs removed, minced

Taco-Lime Dressing

  • 3/4 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup fresh lime juice (about 1 and 1/2 limes)
  • 3 tablespoons of your favorite taco seasoning
  • 1/2 teaspoon granulated sugar


Make the dressing ahead of time. In a 2-cup measuring cup or medium bowl, whisk together mayonnaise, sour cream, lime juice, taco seasoning and sugar until combined. Taste and adjust seasoning as desired and refrigerate, covered, until ready to use.

In a large bowl, combine coleslaw mix, bell pepper, black beans, corn, cilantro and jalapeno. Toss with dressing until mixture is thoroughly coated. Top with additional cilantro and serve. 

Cook’s note: Make this salad a main dish by adding grilled chicken or shrimp to the mix.


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