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

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Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and taco seasoning. Adjust the seasoning with salt and pepper to taste. Set aside.
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 to combine.
Layer the Salad: In a large serving dish, start by layering the salad base evenly at the bottom. Spread the creamy dressing over the top, ensuring an even layer.
Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, toss gently to mix the dressing with the salad base.
Garnish (Optional): Garnish with additional chopped cilantro, a sprinkle of taco seasoning, or extra lime wedges for added color and flavor.

For a vegan option, use vegan mayo and dairy-free sour cream, and ensure taco seasoning is free from animal products.

For extra heat, add more minced jalapeños, or a few dashes of hot sauce to the dressing.

Add grilled chicken, shrimp, or tofu to turn this into a more substantial meal.

Feel free to add extra veggies like avocado, red onion, or cucumber for more variety.