Ingredients
Scale
- 4 cups coleslaw mix
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon celery seed
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 jalapeño, seeded and diced
- 1 cup diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup cooked quinoa
- 2 avocados, diced
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- In a large bowl, mix together the coleslaw mix and shredded carrots.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seed until smooth.
- Pour the dressing over the coleslaw mix and toss to combine. Cover and refrigerate for at least 1 hour.
- In another large bowl, combine the corn, cilantro, red onion, jalapeño, tomatoes, black beans, quinoa, and avocados.
- Drizzle with lime juice and season with salt and pepper. Toss gently to combine.
- Serve the coleslaw and corn salad alongside your favorite BBQ dishes.
Notes
- Feel free to add other vegetables or beans based on your preference.
- Both salads can be made a day ahead for even better flavor.
- Prep Time: 15
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 23
- Fiber: 5
- Protein: 4