Layered Mexican Coleslaw Tomato Corn Salad

This Layered Mexican Coleslaw Tomato Corn Salad is one of those vibrant, flavor-packed dishes I love to bring to potlucks, picnics, or even just serve alongside grilled meats. With layers of crunchy slaw, juicy tomatoes, sweet corn, and a creamy-spiced dressing, it’s as beautiful to look at as it is to eat.

Why You’ll Love This Recipe

I love this salad because it’s a no-cook, make-ahead dream. The layers keep everything crisp and fresh, and the flavors only get better as they sit. It’s tangy, slightly sweet, and has that irresistible Southwest flair. Plus, it feeds a crowd and adds a bright pop of color to any table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shredded coleslaw mix
grape or cherry tomatoes, halved
cooked corn (fresh, canned, or thawed from frozen)
black beans, drained and rinsed
green onions, sliced
fresh cilantro, chopped
shredded cheddar or Mexican blend cheese
mayonnaise
sour cream or Greek yogurt
lime juice
taco seasoning or chili powder blend
salt and pepper

Directions

1. In a bowl, I whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, taco seasoning, salt, and pepper until smooth. This is the creamy, flavorful dressing.

2. In a clear glass bowl or trifle dish, I start layering:

   • First goes the coleslaw mix.

   • Then a layer of black beans, followed by corn.

   • Next I add halved tomatoes and then the green onions.

   • I spoon the dressing over the top in an even layer.

   • I sprinkle shredded cheese and chopped cilantro over everything for the final touch.

3. I cover and refrigerate the salad for at least 1 hour before serving. This helps the flavors come together while keeping the layers crisp.

4. I serve it cold, and just before eating, I gently mix everything to distribute the dressing and ingredients evenly.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Calories: Around 280 kcal per serving

Variations

Sometimes I add diced avocado or red bell pepper for more texture. If I want some spice, I mix chopped jalapeños into the dressing or top with hot sauce. I’ve also made it a meal by adding grilled chicken or shrimp on top. If I want it dairy-free, I use a vegan mayo and skip the cheese.

Storage/reheating

I store leftovers in the fridge for up to 2 days. After mixing, the salad softens a bit but still tastes great. It’s not suitable for freezing since the vegetables and dressing can become watery and lose their texture.

FAQs

Can I make this salad a day ahead?

Yes, I often assemble it the night before. I wait to add the cheese and cilantro until just before serving to keep them fresh.

What kind of corn should I use?

I use canned corn for convenience, but grilled fresh corn or even frozen corn (thawed) works perfectly.

Is this salad spicy?

Not usually, but it depends on the taco seasoning. I adjust the spice level by adding or skipping jalapeños or extra chili powder.

Can I use plain cabbage instead of coleslaw mix?

Absolutely. I shred green and red cabbage with a bit of carrot for a homemade mix if I don’t have store-bought coleslaw.

What can I serve this with?

I love serving it alongside tacos, grilled meats, enchiladas, or as a filling side to BBQ dishes. It’s also great as a light vegetarian main.

Conclusion

This Layered Mexican Coleslaw Tomato Corn Salad is colorful, crunchy, and full of bold flavors. I love how easy it is to put together and how well it holds up for gatherings or meals throughout the week. It’s a refreshing twist on a classic coleslaw with a Tex-Mex flair I never get tired of.