Southwest Slaw

In a large mixing bowl, add the coleslaw mix, diced red bell pepper, fire-roasted corn, diced red onion, black beans, diced jalapenos, and chopped cilantro. Toss everything together to combine.
2 10 oz Bags of Coleslaw Mix, 1/3 cup Red Bell Pepper, 1 cup Fire Roasted Corn, 1/3 cup Red Onion, 2-3 Tablespoon Jalapeno, 1/4 cup Cilantro
In a separate small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, chili powder, cumin, salt, and black pepper. Whisk until smooth and well combined.
1 cup Mayo, ¼ cup Sour Cream, 1 Tbsp White Vinegar, 1/4 cup Sugar, 1 teaspoon Chili Powder, 1/2 teaspoon Cumin, 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper
Pour the dressing over the coleslaw mixture. Toss everything together until the vegetables are evenly coated with the dressing.
Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Stir once more before serving and garnish with extra cilantro if desired.