Layered Mexican Coleslaw Tomato Corn Salad

Why You’ll Love This Recipe

This salad is a crowd-pleaser with its perfect balance of textures and flavors. The creamy dressing brings a rich, zesty flavor to the fresh veggies, while the black beans and grilled corn add substance and sweetness. The combination of red bell pepper, grape tomatoes, and jalapeños brings a crisp, refreshing crunch, and the cilantro adds a burst of freshness. The layering technique makes this salad visually appealing while allowing the ingredients to blend together beautifully. It’s a simple yet flavorful dish that pairs wonderfully with grilled meats or tacos.

Ingredients

Dressing:

• 240 ml mayonnaise
• 160 ml sour cream
• 45 ml freshly squeezed lime juice
• 30 ml taco seasoning

Salad Base:

• 450 g tri-color coleslaw mix
• 1 red bell pepper, diced
• 225 g grape tomatoes, halved
• 1 can (430 g) black beans, drained and rinsed
• 240 g grilled or blackened corn kernels
• 1 jalapeño, seeded and finely minced
• 15 g chopped fresh cilantro
• Kosher salt and freshly ground black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Dressing:
   • In a small bowl, combine the mayonnaise, sour cream, lime juice, and taco seasoning. Whisk until smooth and well combined. Taste and adjust seasoning with salt and pepper if needed. Set the dressing aside.
2. Prepare the Salad Base:
   • In a large bowl, combine the tri-color coleslaw mix, diced red bell pepper, halved grape tomatoes, black beans, grilled corn, minced jalapeño, and chopped cilantro. Gently toss everything together to combine evenly.
3. Layer the Salad:
   • In a large serving dish or trifle bowl, start by layering the salad base ingredients evenly at the bottom.
   • Then, spread the creamy dressing evenly over the top of the salad base.
4. Chill and Serve:
   • Cover the salad with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
   • Before serving, give the salad a gentle toss to combine the dressing and salad base.
5. Garnish (Optional):
   • Garnish with additional chopped cilantro, a sprinkle of taco seasoning, or extra lime wedges for added color and flavor.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Total Time: 45 minutes

Variations

• Vegan Option: For a vegan version, use vegan mayo and dairy-free sour cream, and ensure that your taco seasoning is free of animal products.
• Spicy Twist: Increase the heat by adding more minced jalapeños or a few dashes of hot sauce to the dressing.
• Add Protein: To turn this into a more filling meal, add grilled chicken, shrimp, or even some seasoned tofu for protein.
• Extra Veggies: Feel free to add extra vegetables like avocado, red onion, or cucumber for more variety.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate from the salad if possible to prevent the veggies from getting too soggy.
• Reheating: This salad is best served cold, so no reheating is necessary. Just give it a quick toss before serving.

FAQs

Can I make this salad ahead of time?

Yes, this salad can be made ahead of time and chilled in the refrigerator for up to 24 hours. Just make sure to store the dressing separately if you don’t want the salad base to become soggy.

Can I use frozen corn instead of grilled corn?

Yes, you can use frozen corn that has been thawed and drained. However, grilled corn adds a smoky flavor that enhances the salad, so if possible, try to grill or blacken the corn for a better taste.

How can I make the salad spicier?

To make the salad spicier, add more minced jalapeños or drizzle some hot sauce over the top. You could also try adding diced chipotle peppers or a pinch of cayenne pepper to the dressing.

Can I use regular cabbage instead of tri-color slaw mix?

Yes, you can use regular green cabbage or shredded purple cabbage if you prefer. The tri-color slaw mix just adds a bit of color, but the flavor will be similar with any cabbage variety.

Can I substitute the sour cream in the dressing?

Yes, you can substitute sour cream with Greek yogurt for a tangy, lower-fat version. Alternatively, use more mayo if you prefer a creamier texture.

Can I add cheese to this salad?

Yes! Crumbled feta cheese, cotija cheese, or shredded cheddar would make a great addition to this salad for a cheesy twist.

Can I make this salad spicy without the jalapeños?

If you don’t like jalapeños, you can add a bit of hot sauce or chili powder to the dressing for heat. Alternatively, you can use a pinch of cayenne pepper.

Can I add avocado to the salad?

Yes, diced avocado would be a great addition to this salad. It will add creaminess and a slight richness to balance the tangy dressing.

Can I use canned corn instead of grilled corn?

Yes, canned corn will work just fine. Make sure to drain and rinse it to remove any excess liquid and preserve the crunchiness of the salad.

Is this salad gluten-free?

Yes, as long as you use a gluten-free taco seasoning and ensure that all ingredients are certified gluten-free, this salad will be gluten-free.

Conclusion

Layered Mexican Coleslaw Tomato Corn Salad is a refreshing and colorful dish that’s perfect for summer barbecues, potlucks, or anytime you want a zesty side. The creamy dressing with lime and taco seasoning pairs perfectly with the crunchy coleslaw, sweet corn, and fresh vegetables. This salad is not only visually appealing but also packed with flavor, making it a delicious addition to any meal. Whether you’re serving it as a side or enjoying it as a light meal on its own, it’s sure to be a hit with everyone!

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