Layered Mexican Coleslaw Tomato Corn Salad
A vibrant and refreshing Mexican coleslaw salad that’s layered with bold Southwestern flavors! This easy make-ahead dish features crunchy tri-color slaw, juicy grilled corn, black beans, and a creamy lime-taco dressing. Perfect for BBQs, potlucks, or a light summer dinner!
Ingredients:
1 bag (16 oz) tri-color coleslaw mix
1 cup mayonnaise
2/3 cup sour cream
3 tablespoons fresh lime juice
2 tablespoons taco seasoning
1 red bell pepper, diced
1 can (15.25 oz) black beans, drained and rinsed
1½ cups grilled or blackened corn
Kosher salt and fresh ground black pepper, to taste
Instructions:
Prep the Southwest Coleslaw Base
In a large mixing bowl, toss together:
Tri-color coleslaw mix
Diced red bell pepper
Black beans
Grilled corn
Sprinkle with taco seasoning and stir until evenly coated.
Make the Creamy Lime Taco Dressing
In a separate bowl, whisk together:
Mayonnaise
Sour cream
Fresh lime juice
Add salt and pepper to taste, and blend until smooth and creamy.
Layer the Salad
In a large serving bowl or trifle dish:
Spread half of the seasoned slaw mixture.
Drizzle with half of the dressing.
Repeat the layers to create a beautiful layered taco slaw salad presentation.
Chill and Serve
Cover and refrigerate for at least 1 hour to let flavors meld. Serve chilled for the best taste and texture.
Nutritional Info
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Calories: ~250 kcal per serving
Servings: 6
Why You’ll Love This Layered Taco Slaw Salad:
No cooking required (if using pre-grilled corn)
Packed with plant-based protein from black beans
Perfect for summer BBQs, taco nights, or potluck parties
Naturally gluten-free
Mexican Coleslaw, Layered Corn Salad, Black Bean Corn Salad
