Black beans coleslaw is a crunchy, tangy cabbage salad tossed with tender black beans, lime and cilantro. It works as a colorful side dish or a filling topping for tacos and bowls, and the dressing can be made ahead while the vegetables stay crisp.
Ingredients
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 4 cups (280 g) thinly sliced green cabbage
- 2 cups (140 g) thinly sliced red cabbage
- 1 medium carrot (about 3 oz / 85 g), peeled and grated
- 1 small red bell pepper (about 5 oz / 140 g), thinly sliced
- 3 scallions (about 30 g), thinly sliced
- 1/3 cup (15 g) chopped fresh cilantro leaves and tender stems
- 1/4 cup (60 ml) fresh lime juice, from about 2 limes
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon (7 g) honey or agave syrup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 small jalapeño (about 15 g), seeded and finely minced, optional
Instructions
- Drain the black beans in a colander and rinse under cool running water until the water runs mostly clear. Shake off excess water and let them drain while you prepare the vegetables; wet beans can dilute the dressing.
- In a large serving bowl, combine the green and red cabbage, carrot, bell pepper, scallions, cilantro and jalapeño, if using. Slice the cabbage thinly so it softens slightly in the dressing but still keeps a crisp bite.
- In a small bowl, whisk together the lime juice, olive oil, cider vinegar, honey, cumin, salt and black pepper. Taste the dressing: it should be tart and lightly savory. Add a little more honey if your limes are especially sharp, or a pinch more salt if the flavors seem muted.
- Add the drained beans to the vegetables. Pour the dressing over the top and toss gently but thoroughly, lifting from the bottom so the beans are distributed without being crushed.
- Let the coleslaw stand for 10 minutes, then toss once more and taste. Adjust the salt, pepper or lime juice as needed. Serve at once for the crunchiest texture, or cover and chill for up to 1 hour before serving.
Tips
- Dry the beans well. Excess liquid can make the salad watery and soften the cabbage faster. If using home-cooked beans, drain them thoroughly and let them cool before adding.
- Cut the cabbage evenly. A sharp knife or mandoline makes thin, consistent shreds that are easy to eat. If the cabbage is very firm, toss it with the dressing first and let it stand for 5 minutes before adding the beans and delicate herbs.
- Adjust the heat carefully. Jalapeño varies in strength. Remove its seeds and pale ribs for milder flavor, or omit it; add a little at a time if you are unsure.
- Keep the dressing separate for advance prep. Shred the vegetables and mix the dressing up to a day ahead, refrigerating them in separate covered containers. Combine shortly before serving for the best crunch.
Serving Suggestions
Serve this slaw beside grilled vegetables, roasted chicken, fish or pork, or spoon it over tacos, burrito bowls and quesadillas. It also makes a substantial filling for tortillas with avocado and salsa. For a simple lunch, pair it with warm rice, corn tortillas or tortilla chips. Since the beans and vegetables are already in the salad, add any extra protein or starch separately rather than stirring it into the bowl if you want the slaw to stay crisp.
Variations
For a creamier dressing, replace 2 tablespoons (30 ml) of the olive oil with plain Greek yogurt or mayonnaise, then loosen with lime juice as needed. The result is richer and less sharp. For a dairy-free creamy option, use a plant-based yogurt or mayonnaise.
Swap the bell pepper for 1 cup (150 g) of fresh or thawed corn kernels, or add 1/2 cup (75 g) diced ripe mango for a sweet contrast. Parsley can stand in for cilantro if needed, though the flavor will be less citrusy and herbal. For a smoky note, add 1/4 teaspoon smoked paprika; for more spice, include some minced jalapeño seeds or a pinch of cayenne.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of serving. The slaw is best within 1 day; it can be kept refrigerated for up to 3 days, though the cabbage gradually softens and releases liquid. Stir before serving and drain off any excess liquid if needed. This salad is served cold, so reheating is not recommended. Freezing is also unsuitable because thawed cabbage becomes limp and watery.
Frequently Asked Questions
Can I make black beans coleslaw ahead?
Yes. For the best texture, prepare the vegetables and dressing separately up to 24 hours ahead and keep both covered in the refrigerator. Drain and add the beans, then toss everything together about 10 minutes before serving. You can also dress it up to 1 hour ahead if you do not mind slightly softer cabbage.
Can I use dried black beans instead of canned?
Yes. Cook dried beans according to their package directions until tender, then drain and cool them completely before using. You need about 1 1/2 cups (255 g) cooked beans to replace one 15-ounce can. Do not add hot beans, since they can wilt the cabbage.
What can I use instead of cilantro?
Use flat-leaf parsley, or leave the herb out if you prefer. Parsley gives a fresh green flavor but lacks cilantro’s distinctive citrusy character. A little finely grated lime zest can add extra aroma without changing the texture much.
Why is my slaw watery?
Common causes are beans that were not drained well, vegetables washed but not dried, or dressing added too far in advance. Drain the beans thoroughly, dry washed vegetables, and dress close to serving. If liquid collects in the bowl, toss the slaw and spoon off some of the excess.
Can I make it without oil?
Yes. Whisk the lime juice and vinegar with 1 tablespoon (15 ml) water and the remaining seasonings. The dressing will be sharper and less rich, so taste it before tossing and add a little more honey or salt if necessary.
Is this recipe vegan?
It is vegan when made with agave syrup. Honey is not considered vegan, so choose agave or omit the sweetener. Check that any substitute yogurt or mayonnaise used in variations is plant-based if you are keeping the dish vegan.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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