Make it Your Own: Cowboy Coleslaw

It's been referred to as Mexican Coleslaw, Southwest Coleslaw, and even Cowboy Coleslaw. I call it good. It's fresh, crunchy, and with a kick from the usual coleslaw. 

I am always looking for a good summer salad to take to BBQs and salads to keep around during the weekends when I don't want to cook. My summer goal for Friday mornings is to make a couple of salads to keep in the fridge, so I can have lunch and dinner without heating up the stove.  

Me? I am calling this salad Cowboy Coleslaw since our local rodeo is just around the corner. I took this colorful salad to a BBQ a few days ago, and our host grilled local Walla Walla Sweet Onion Sausages - such a treat. Oh, and I also added some Grandma's Zucchini Relish and Maille Dijon mustard (my favorite) on my sausage. The salad and the sausage made for the perfect pairing. 

This is a great salad that you can customize by adding and subtracting ingredients to make it your own - and I did. 

Cowboy Coleslaw

1 (16-ounce) package Coleslaw mix                                                                                        

1 (15-ounce) can black beans, drained and rinsed well

• 1 1/2 cups frozen corn, thawed
• 1/4 cup  jalapeño, seeded and chopped
• 1 cup red bell pepper, chopped
• 1/4 cup green onions, chopped
• • 1/2 cup fresh cilantro, chopped

  1 lime

 

Dressing:
1/2 cup Mayonnaise

 1/2 cup Sour cream

• 2 tsp Kosher salt
• 1 tbsp dry Taco seasoning mix

1 tsp Cumin, ground

Preparation: Please note that the ingredients do not need to be exact. For example, if you have more than a cup of leftover red bell peppers and love them, then chop them up and add them. Same with jalapeño. If you like a bit of spice, then add more or add a few seeds. 

Make the dressing: Whisk together mayonnaise, sour cream, taco seasoning mix, salt, and cumin until smooth and evenly combined. Set aside in the fridge. (I think this is a good dressing for other items such as on top of tacos and taco salads)

In a large mixing bowl, combine the following ingredients: coleslaw mix, black beans, thawed corn, jalapeño, red bell pepper, green onions, and cilantro. About 2-4 hours before serving, add the dressing. Squeeze half of the lime over the salad. Mix well. Add salt and pepper to taste. Keep refrigerated after serving, that is, if you have any leftovers.  

Yippee ki-yi-yo!