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An overhead shot of the finished Cowboy Coleslaw, showcasing the colorful mix of vegetables and creamy dressing in a large serving bowl.

Cowboy Coleslaw Recipe: A Flavor-Packed Side Dish

This Cowboy Coleslaw Recipe is a vibrant, crunchy, and satisfying side dish. Loaded with corn, black beans, and a creamy, tangy dressing, it's the perfect addition to any BBQ, potluck, or weeknight dinner. Ready in 20 minutes!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Southwestern
Calories: 155
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Ingredients Equipment Method Notes

Ingredients
  

For the Coleslaw
  • 6 cups shredded cabbage a mix of green and red is great
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (15 oz) sweet corn drained
  • 1 red bell pepper finely diced
  • 1/2 red onion thinly sliced
  • 1/2 cup chopped fresh cilantro
For the Creamy Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

  1. In a large mixing bowl, combine the shredded cabbage, rinsed black beans, corn, diced red bell pepper, sliced red onion, and chopped cilantro. Toss to combine.
  2. In a separate, smaller bowl, whisk together the mayonnaise, sour cream, lime juice, apple cider vinegar, sugar, garlic powder, onion powder, salt, and pepper until smooth.
  3. Pour the dressing over the vegetable mixture and fold gently until everything is evenly coated.
  4. For best flavor, cover and refrigerate for at least 30 minutes before serving. Stir again just before serving.

Notes

For maximum crunch, don't dress the coleslaw more than a few hours before you plan to serve it.
Feel free to add a finely minced jalapeño for a little bit of heat.
Taste and adjust seasonings before serving; you might need an extra pinch of salt or squeeze of lime.