Ingredients
Scale
- 2 cups coleslaw mix
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 4 ears of corn, grilled and cut off the cob
- 1 can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/4 cup cilantro, chopped
- 2 avocados, diced
- Juice of 2 limes
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, black pepper, onion powder, and garlic powder. Mix well and refrigerate until serving.
- In another bowl, combine the grilled corn, black beans, red bell pepper, cilantro, avocados, lime juice, cumin, salt, and pepper. Toss to combine and set aside.
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the baby potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Spread the potatoes on a baking sheet and roast for 25-30 minutes or until golden and crispy, stirring halfway through.
- Serve all sides alongside your favorite BBQ dishes.
Notes
- Feel free to add or substitute your favorite vegetables in the corn salad.
- Make the coleslaw a few hours ahead for best flavor.
- You can also grill the potatoes in a grill basket for a smoky flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sodium: 200
- Saturated Fat: 1.5
- Protein: 5
- Cholesterol: 10