Southwestern Slaw
I love salads and slaws in the summer, they are fresh, easy, and packed with vegetables. You might have gathered that I love all flavors Tex-Mex-ish and slaws are a perfect vessel to expand my love of the flavors. This is a version of a slaw I have been making for years, just amped up a little. There is enough protein in it for it to be a meal too, which is awesome. I was obsessed with this slaw and had it several days in a row, it lasted well in the fridge. This is great for potlucks, meal prep, or an easy side for dinner, I served it with a beautiful mahi mahi with a salsa I will be posting later this week!
Southwestern Slaw
1 bag coleslaw mix
1 1/2 cups black beans, drained and rinsed (1 can)
1 1/2 cups corn, drained (1 can)
1 bell pepper, diced
1 small jalapeno, minced (2 Tablespoons)
1/2 cup cotija cheese, crumbled (or dairy free cheese)
4 green onions, sliced (1/2 cup)
juice of 1 lime
1/2 cup mayonnaise
2 Tablespoons chipotle with adobo
2 Tablespoons cilantro, chopped
pinch of salt
- In a large bowl, combine the slaw: coleslaw, beans, corn, peppers, jalapeno, cheese, and green onions.
- In a small bowl, whisk together the dressing: lime, mayo, chipotle, cilantro, and salt.
- Pour the dressing over the slaw and toss with tongs. Refrigerate until ready to serve.
Here is everything you need, swap ingredients for what you have!
I love all the vegetables in here, the colors, textures, and flavors are epic together.
Stir up that dressing. I like using the Frontera chipotle and adobo, they have already blended it all together so you can just measure out what you need. Chipotles give a smoky heat to the dish, making it so irresistible.
Pour the dressing over, easy peasy
And toss it all together! So pretty!
