In a large mixing bowl, combine 4 cups of shredded cabbage, 1 can of rinsed black beans, and 1 cup of charred corn. Add 1 diced bell pepper and 1-2 finely chopped jalapeños. Stir gently to distribute the vegetables.

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

Pour the creamy dressing over the vegetable mixture and gently toss until well coated.

Refrigerate for at least 30 minutes before serving to allow flavors to meld.