Spicy Red Bean Slaw

Many slaws sit quietly drowning in mayonnaise and regret. So when I was asked to bring a dish for a cookout, well, I brought the personality because I’m a rebel that way. Southern folk don’t like their food messed with so if you don’t make something “the way my mother did”, you’re going to get the side eye. This recipe goes beyond respectable slaw with a bit of heat, smoke and substance: smoky chipotle, creamy red beans, sweet corn, and a simple blender cumin-lime dressing that takes twenty seconds to blend. People might have raised their eyebrows, but I took home an empty bowl. 🙌🏼

Simple, whole food recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about sustainable waist loss, renewed energy, restored self-confidence, understanding perimenopause and reducing overwhelm, I’m your people. start here

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Ingredients

(see printable recipe card below)

SERVES 4 | Start to finish: 15 minutes

For the dressing:

• 2 cloves garlic, minced

• 1 tsp (2.5 g) ground cumin

• ½ tsp (3 g) salt

• ¼ tsp (0.5 g) freshly ground black pepper

• 2 tbsp (30 ml) fresh lime juice

• ¼ cup (60 ml) extra virgin olive oil

For the slaw:

• 1 bag (16 oz/454 g) slaw mix, or 4 cups (360 g) shredded cabbage

• 1 can (14.5 oz / 410 g) red kidney beans, drained and rinsed

• ½ cup (77 g) corn, fresh, frozen/thawed, or no salt-added canned

• 1 chipotle chile in adobo, minced (check for no added sugar)

• ¼ cup (40 g) red onion, thinly sliced

• ¼ cup (15 g) fresh cilantro, chopped (optional, but it earns its place)

Swaps and enhancements for perimenopause and insulin resistance:

• omit the corn if watching your glucose levels

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How To Make This

1. In a blender or food processor or a jar with a lid, combine the garlic, cumin, salt, and pepper, lime juice and olive oil and process until smooth, about 20 seconds.

2. In a large bowl, combine the cabbage, beans, corn, chipotle, onion, and cilantro. Pour the dressing over the slaw and toss to combine. Serve or chill

Real Talk

One chipotle chile is enough heat for most people. It’s smoky and present without being aggressive. If you're cooking for someone who thinks black pepper is spicy, start with half a chipotle and work up.

The dressing is doing double duty here — it's both the seasoning and the sauce. Don't skip blending it. Running it through the blender emulsifies the oil and lime so it coats everything evenly instead of pooling at the bottom of the bowl.

Storage

Keeps in an airtight container in the fridge for up to three days. The cabbage softens slightly as it sits, which some people prefer. If you want it crunchier, dress it right before serving and keep the components separate until then. Either way it works.

Frequently Asked Questions (FAQs)

• I can't find chipotle chiles in adobo. What else can I use?

  A half teaspoon of smoked paprika plus a pinch of cayenne gets you in the same neighborhood. It’s smoky with a little heat. It won't be identical but it is still be good.

• Can I add more protein?

  The beans are already doing real work here, but grilled shrimp or shredded chicken on top turns this into a full dinner plate without changing the recipe at all.

• Can I make this ahead?

  Yes BUT the texture softens, which is a matter of preference. If you like a crunchier slaw, dress it within an hour of serving.

• Do I have to use cilantro?

  Cilantro is listed as optional for those who won’t eat it. Leave it out entirely or swap in flat-leaf parsley if you want something green in there.

Before You Go

If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.

Melissa

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Spicy Red Bean Slaw

Servings: 4

Author: Melissa

Transform your coleslaw game into a main dish salad or elevated side with the addition of red beans (kidney beans), corn and chipotle peppers in a tangy lime vinaigrette. A bag of shredded cabbage speeds up the prep time leaving you more time to enjoy this Spicy Red Bean Slaw and less time cleaning up.

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Ingredients

• 1 (16 ounce) bag slaw OR 4 cups shredded cabbage
• 1 (14.5-ounce) can red beans (kidney beans), drained and rinsed
• 1 cup corn
• 1 chipotle chile in adobo, minced
• ¼ cup sliced red (purple) onion
• ¼ cup chopped cilantro (coriander), optional
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lime juice
• ¼ cup extra virgin olive oil

Instructions

1. In a large bowl, combine the cabbage, beans, corn, chiles, onion, and cilantro. Set aside.
2. In a blender or food processor, mince the garlic with the cumin, salt, pepper. Add the lime juice and oil and process until blended. Pour the dressing over the slaw and toss to combine.
3. Taste and adjust the seasonings. Serve at once.

Notes

STORAGE: This spicy red bean slaw is best when eaten the day it is made. It can be stored in an air-tight container in the fridge for up to 2 days, but the slaw will soften and release liquids as time passes, and it will become a bit soggy and lose its crunchiness.

Nutrition Info

Calories

265

Fat (grams)

15 g

Carbs (grams)

29 g

Fiber (grams)

9 g

Sugar (grams)

6 g

Protein (grams)

8 g

Sodium (milligrams)

677 mg

Vitamin D

0 µg

Calcium

67 mg

Magnesium

50 mg

Vitamin B12

0 µg

Vitamin C

25 mg

Nutrition info provided as a courtesy and basic guideline.  The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure

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https://findingmyfierce.com/blog/spicy-red-bean-slaw

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red beans, kidney beans, slaw, side dish, salad, chipotle, corn, dairy free, gut health, high fiber, vegan, vegetarian, plant based, cookout, picnic

Side Dishes, Salads

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