Aggie's Kitchen

Mexican Slaw Salad with Black Beans

Mexican Slaw Salad with Black Beans

(This post is sponsored by Bush’s Beans.)

Did I miss Taco Tuesday? Yea, I think I did this week. Well, save this recipe for next week then. Or don’t….there’s always Taco Thursday right? In my house there usually is.

My family and I eat Mexican inspired food at least once a week. Nothing fancy – tacos or tostadas are a favorite, so are quesadillas. Right now I’m totally obsessed with corn tortillas so that’s what I’ve been using a lot of but I am starting to miss my old stand by whole wheat tortilla quesadillas too. Corn tortillas have the best flavor in my opinion, but the larger flour tortillas hold a lot more filling and you can really get creative with those fillings at dinnertime – especially on the “clean out the fridge” type days.

Mexican Slaw Salad with Black Beans

What’s great about Mexican food is how simple and fresh it can be. I know a lot of restaurant Mexican dishes are smothered in cheese and sauce and that’s okay, but my favorite dishes are always the ones that boast fresh and colorful ingredients like veggies and beans. Cheese is of course a necessity when it comes to Mexican, but you can really pile on the veggies with all the cheese and it all balances out.


I made and shared with you a Creamy Avocado Lime Dressing last week that I loved. I had to make it again and this time use a few simple ingredients like shredded slaw mix and Bush’s Reduced Sodium Black Beans to turn it into this Mexican Slaw Salad with Black Beans recipe. This slaw made such a great addition to our taco night, as well as a side dish to simple cheese quesadillas I made myself for lunch. The leftovers were devoured with leftover shredded chicken and hot sauce.

Mexican Slaw Salad with Black Beans

As you can tell, this Mexican Slaw Salad is pretty versatile and can be enjoyed in so many ways. I know most of you are buried in snow and only want warm, comforting winter food right now, but wouldn’t it be nice to brighten up a cold winter day with a fresh salad like this? On Taco Tuesday (or Thursday) of course. 🙂

Print Recipe

Mexican Slaw Salad with Black Beans

Yield: 6 servings


  • 1 14 oz bag tri-color slaw
  • 1 15 oz can Bush's Reduced Sodium Black Beans, drained and rinsed
  • 2 scallions, chopped
  • Creamy Avocado Lime Dressing
  • salt and pepper, to taste


  1. In a large bowl, gently toss slaw mix with black beans, chopped scallions and Creamy Avocado Lime Dressing until dressing is distributed completely throughout salad. Add salt and pepper to taste.

If Bush's Reduced Sodium Black Beans are not available in your grocery store, feel free to use regular Bush's Black Beans instead.

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Serve this Mexican Slaw Salad with Black Beans as a taco filling or side dish to these great recipes:

Grilled Green Fish Tacos

Chipotle Salmon Tacos

Turkey and Spinach Tostadas

Oven Baked Black Bean and Cheese Quesadillas

Cheese and Onion Enchiladas with Verde Sauce

For more salad recipes check out my board Follow Aggie’s Kitchen’s board Salads on Pinterest.

(Disclosure: This post is sponsored by Bush’s Beans. I have been creating and sharing recipes using Bush’s Beans for years, but as always my opinions are my own.)

This Mexican Slaw Salad with Black Beans is the perfect addition to any dinner, potluck or fiesta!! It's tangy Avocado Lime Dressing is OUT OF THIS WORLD! We love it served with simple cheese quesadillas or enchiladas. Recipe via

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25 Responses to “Mexican Slaw Salad with Black Beans”

  1. Rachel Cooks posted January 21, 2015 at 6:43 am

    Love how easy this salad is to make! And your photos are gorgeous!!!

  2. Katrina @ Warm Vanilla Sugar posted January 21, 2015 at 7:06 am

    I’ve never put beans in slaw before, but it definitely makes sense!! This looks awesome!

    • Aggies Kitchen posted January 21, 2015 at 9:00 am

      I think it may have been a first time for me too but as I did I felt like it was a no-brainer! Thanks Katrina! Hope you are doing well!

  3. Faith (An Edible Mosaic) posted January 21, 2015 at 7:19 am

    I love a flavorful slaw and this one sounds awesome, especially with the addition of beans!

    • Aggies Kitchen posted January 21, 2015 at 9:00 am

      Thanks Faith!

  4. Liz @ The Lemon Bowl posted January 21, 2015 at 7:58 am

    I’ve been eating slaw all week for lunches/side dishes but have been taking an Asian spin with roasted sesame seeds and sesame oil. I’m loving this version!

    • Aggies Kitchen posted January 21, 2015 at 9:01 am

      I always love your slaw combos!! That one sounds amazing.

  5. Dorothy at Shockingly Delicious posted January 21, 2015 at 8:32 am

    What a good idea to throw some beans into the slaw! Very creative Aggie! I love the Bush low-sodium beans, for LOTS of dishes.

    • Aggies Kitchen posted January 21, 2015 at 9:01 am

      Thanks so much Dorothy!

  6. Jeannette posted January 21, 2015 at 9:31 am

    My family does not like black beans, or any kind of beans really. Is there something else that I can substitute in its place?

    • Aggies Kitchen posted January 21, 2015 at 10:35 am

      I would just leave them out!

  7. Cassie posted January 21, 2015 at 9:33 am

    Aggie! First, I love this salad. But even more I LOVE your new blog design!! I hope you haven’t had it forever and I’m just now noticing. But it’s so classy!!

    • Aggies Kitchen posted January 21, 2015 at 10:35 am

      awww, Cassie thank you so much. That means a lot. It hasn’t been too long – just before the holidays! xo

  8. kim r kopp {the best is yet to come} posted January 21, 2015 at 9:54 am

    I LOVE this. I never have great ideas for sides when making Mexican food. What a fun twist. My oldest loves cole slaw and adding beans will be a great way to sneak in more nutrition. Beautiful pics my Friend. Pinning now.

    • Aggies Kitchen posted January 21, 2015 at 10:36 am

      thank you! I know, it’s hard to figure out a side sometimes for Mexican other than carby stuff like rice!

  9. Erica posted January 21, 2015 at 10:32 am

    oh my gosh! This sounds delicious! I love love slaw! And the beans in there is a fabulous idea! I have your split pea soup in the crock pot as I type this!

    • Aggies Kitchen posted January 21, 2015 at 10:36 am

      Thank you!! You would really like this. And hope you enjoy the split pea soup!! xo

  10. Karen @ On the Banks of Salt Creek posted January 21, 2015 at 11:36 am

    This looks dreamy. I’m headed into town today and will make sure I pick up what I need to make this.

  11. Valerie | From Valerie's Kitchen posted January 21, 2015 at 12:30 pm

    I’m loving everything about this recipe. Simple ingredients and that dressing looks incredible. Pinned and must try soon!

  12. Kristen posted January 21, 2015 at 1:02 pm

    Well this recipe makes me happy – would it be appropriate to eat the entire bowl? 😉
    Beautiful photos!

  13. Jenny Flake posted January 21, 2015 at 2:49 pm

    Great looking recipe!! Totally trying this soon!!

  14. Glenda posted January 21, 2015 at 10:45 pm

    This looks terrific. It will go great with our fish tacos. I know what we will be having on Tuesday. Thanks for another great recipe.

  15. Sandy @ Reluctant Entertainer posted January 22, 2015 at 8:12 am

    This is amazing, friend. I wish I had made this for our dinner party tonight (Mexican). Next time!

  16. TidyMom posted January 23, 2015 at 9:38 am

    I have tacos on our meal plan for next week – I can’t wait to add this slaw to them!!

  17. Katrina @ In Katrina's Kitchen posted January 25, 2015 at 4:46 pm

    I could eat this all day! Bring it on!!

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