Layered Mexican Coleslaw Tomato Corn Salad
This Layered Mexican Coleslaw Tomato Corn Salad is a colorful, crunchy, and flavor-packed side dish with Southwest flair. Perfect for potlucks, picnics, or summer dinners, it’s layered with fresh veggies, black beans, cheese, and a creamy spiced dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
- 4 cups shredded coleslaw mix
- 1 cup grape or cherry tomatoes, halved
- 1 cup cooked corn (fresh, canned, or thawed from frozen)
- 1 cup black beans, drained and rinsed
- 1/2 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp lime juice
- 1 tbsp taco seasoning or chili powder blend
- Salt and pepper, to taste
Instructions
- In a bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, taco seasoning, salt, and pepper until smooth.
- In a clear glass bowl or trifle dish, layer the coleslaw mix, black beans, corn, tomatoes, and green onions in order.
- Spread the dressing over the top evenly.
- Sprinkle shredded cheese and chopped cilantro over the top layer.
- Cover and refrigerate for at least 1 hour before serving.
- Gently toss before serving to mix the layers and distribute the dressing.
Notes
- Add diced avocado or red bell pepper for extra texture and flavor.
- Mix chopped jalapeños into the dressing for a spicy kick.
- Top with grilled chicken or shrimp to make it a full meal.
- Use vegan mayo and skip the cheese for a dairy-free version.
- Assemble a day ahead but wait to add cheese and cilantro until serving.
Nutrition
- Serving Size: 1/8 of salad
- Calories: 280
- Sugar: 6g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg
