Layered Mexican Coleslaw Tomato Corn Salad

Layered Mexican Coleslaw Tomato Corn Salad 🌮🥗

This vibrant, crunchy, and creamy layered salad combines zesty Mexican flavors with fresh veggies and a tangy lime dressing—perfect for potlucks, BBQs, or as a taco topper!

Ingredients

For the Dressing:

• 1 cup mayo

• ⅔ cup sour cream

• 3 tbsp fresh lime juice

• 2 tbsp taco seasoning (store-bought or homemade)

• Kosher salt & black pepper to taste

For the Layers:

• 1 (16 oz) bag tri-color coleslaw mix

• 1 red bell pepper, diced

• 1 (15.25 oz) can black beans, drained & rinsed

• 1½ cups grilled corn (or canned/frozen, thawed)

• 1 cup cherry tomatoes, halved (optional)

• ½ cup chopped cilantro

• Optional toppings:

  • Crumbled cotija cheese

  • Sliced jalapeños

  • Avocado chunks

  • Tortilla strips for crunch

Instructions

1. Make the dressing:

   • Whisk together mayo, sour cream, lime juice, taco seasoning, salt, and pepper.

2. Layer the salad (2 ways to serve):

   • For a tossed salad: Mix all ingredients with dressing in a large bowl. Chill 30 mins.

   • For a layered presentation (great for parties!):

     1. Bottom layer: Coleslaw mix

     2. Next layer: Drizzle ⅓ dressing, then black beans

     3. Next: Corn, red pepper, tomatoes

     4. Top: Remaining dressing, cilantro, and optional toppings.

3. Chill & serve:

   • Refrigerate at least 1 hour for flavors to meld.

   • Toss just before serving (if layered) and garnish with extra lime wedges & cilantro.

Tips & Variations

• Lighter option: Swap mayo/sour cream for Greek yogurt.

• Spicier kick: Add 1 tsp chipotle powder or hot sauce to dressing.

• Meal prep: Stores well for 3 days (keep toppings separate if possible).

• No grill? Use charred canned corn (pan-sear 5 mins for smoky flavor).

This salad is fresh, colorful, and packed with texture—great as a side or piled onto tacos! 🌶️✨

Want a vegan or protein-added version? Let me know!