Ingredients
- For the slaw:
- 1 (16-ounce) bag coleslaw mix
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn kernels, drained
- 1 (4-ounce) can diced green chiles or diced jalapeños, drained
- 1 red bell pepper, diced
- 1/3 cup green onions, chopped
- 2 tablespoons fresh cilantro, minced
- 1 (10-ounce) bag Fritos corn chips
- For the dressing:
- 1 cup mayonnaise
- 1 tablespoon taco seasoning
- 1 to 2 teaspoons chipotle powder
- Juice of 1 lime
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a large serving bowl, whisk together the mayonnaise, taco seasoning, chipotle powder, lime juice, kosher salt, and black pepper until smooth and creamy.
- Taste the dressing and adjust the seasoning if needed.
- Add the coleslaw mix, black beans, corn, diced green chiles or jalapeños, diced red bell pepper, green onions, and cilantro to the bowl.
- Toss everything together until evenly coated in the dressing.
- Cover the bowl and refrigerate the slaw for at least 30 minutes to allow the flavors to blend.
- Just before serving, stir in the Fritos corn chips to keep them crunchy.
- Serve chilled alongside tacos, grilled meats, burgers, or barbecue dishes.
Notes
- Add the Fritos just before serving to maintain their crisp texture.
- Greek yogurt or sour cream can replace part of the mayonnaise for a lighter dressing.
- Use jalapeños instead of green chiles for a spicier version.
- Frozen corn can be substituted if thawed first.
- Smoked paprika works as a substitute for chipotle powder.
- Store leftover slaw refrigerated for up to 2 days.
- Fresh avocado makes a delicious creamy addition.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
