Shred approximately 4 cups of cabbage, dice 1 red bell pepper, finely chop 1-2 jalapeños, and roughly chop a handful of cilantro.

In a large mixing bowl, combine shredded cabbage, drained black beans, and charred corn. Add chopped bell pepper, jalapeños, and cilantro. Gently fold together.

In a separate small bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, juice from 1 lime, and 2 tablespoons taco seasoning until smooth.

Pour the dressing over the vegetable mixture and gently toss to combine.

Cover the bowl with plastic wrap and refrigerate for about 30 minutes before serving.