Layered Mexican Coleslaw Tomato Corn Salad – Fresh, Creamy & Easy

Is there a healthy summer salad with corn and beans that’s fresh, flavorful, and still budget-friendly? That’s exactly why I created this Layered Mexican Coleslaw Tomato Corn Salad. It’s my go-to for potlucks, BBQs, and days when I want something vibrant and fast without losing heart or health.

It’s one of those budget-friendly fresh side dishes that just feels right. Think bold, crisp, and even better the next day. It’s my kind of comfort.

Table of Contents

Table of Contents

Layered Mexican Coleslaw Tomato Corn Salad: How to Make the Magic Happen

• This isn’t just salad.
• This is texture, color, and chill in a bowl.
• And it’s your secret to healthy summer salads that feel like home.

The Ingredients (Layered Mexican Coleslaw Tomato Corn Salad)

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

For the Dressing:

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

Stuffani’s whisper: If you’re feeling bold, go with avocado crema or plain Greek yogurt it transforms this into a gluten-free coleslaw without mayo, and it’s still creamy enough to hug every veggie.

Instructions (Layered Mexican Coleslaw Tomato Corn Salad)

Step 1: Whisk the creamy base
Whisk together mayo, sour cream, lime juice, and taco seasoning in a small bowl.
It should taste bright, creamy, and just a little zesty.

• Stuffani’s tip: If it makes your spoon dance, it’s ready.

Step 2: Layer the good stuff
In a big bowl, toss coleslaw mix, diced red pepper, tomatoes, beans, corn, jalapeño, and cilantro.
Toss gently, like you’re folding joy.

• Kitchen truth: This is where the color shows up. If your bowl doesn’t look like a fiesta, keep going.

Step 3: Pour, fold, coat
Drizzle your dressing over the veggies and gently fold until every piece shines.
No stabbing. No mashing. Just coat with care.

• Stuffani’s whisper: A fold is a hug. That’s what makes this a budget-friendly fresh side dish that still feels luxurious.

Step 4: Let it chill
Cover and refrigerate for at least 30 minutes. Let those flavors fall in love.

• Truth time: The longer it chills, the better it gets. This is why I always double it for the next day.

Pair it with:
My Bacon Cheeseburger Queso Dip for something creamy-meets-spicy.
Or go light and cool with my Simple Southwest Cucumber Salad.

Ways to Make It Yours And Still Spoonfuls of Summer

Some days, I follow the recipe like a prayer.
Other days, it’s me and the fridge figuring things out together.

Quick swaps with whatever’s in your kitchen

• Best Layered Mexican Coleslaw Tomato Corn Salad Tips:
• No tri-color coleslaw? Use regular cabbage or broccoli slaw it’s still crunchy joy.
• No lime? Lemon juice works in a pinch, just brighten it up.
• Out of taco seasoning? Mix paprika, cumin, chili powder, onion powder you’ve got this.
• Can’t do sour cream? Try Greek yogurt for a gluten-free coleslaw without mayo that’s still rich and tangy.

Stuffani’s whisper: You don’t need a grocery run to make something good. You just need a bowl, a taste, and a little trust.

Simple ways to make it your own

• Best Layered Mexican Coleslaw Tomato Corn Salad Custom Ideas:
• Want more color? Add chopped purple cabbage or shredded carrots.
• Add cooked quinoa or couscous to bulk it up into a full lunch.
• Craving crunch? Top with tortilla strips or roasted pepitas before serving.
• Pair it with Texas Toast Air Fryer Pizza or scoop it next to my Comforting Ranch Taco Soup it fits anywhere a little bold flavor belongs.

Serving and Storing Layered Mexican Coleslaw Tomato Corn Salad

• This is the kind of salad that shows up wherever people gather.
• Backyard BBQs. Family potlucks. Tuesday lunches.
• It always belongs and it always disappears fast.

How to serve it best

Best Layered Mexican Coleslaw Tomato Corn Salad Ideas:

• Serve it chilled, straight from the fridge it’s crisp and refreshing
• Pile it into lettuce cups or tortilla bowls for easy eating
• Add grilled shrimp or avocado slices for extra protein and flair
• Bring it to the next cookout this is your Mexican-inspired coleslaw for BBQs
• Serve alongside Cheesy Ranch Potatoes and Sausage or Simple Southwest Cucumber Salad for a full picnic spread

Stuffani’s note: I’ve served this in mason jars for grab-and-go lunches.
Fancy? Maybe. Practical? Always.

How to store it right

Best Storage Tips for Layered Mexican Coleslaw Tomato Corn Salad:

• Let it chill completely before sealing this helps avoid extra moisture
• Store in an airtight container in the fridge for up to 3 days
• Stir gently before serving again to redistribute the dressing
• It’s one of those budget-friendly fresh side dishes that gets better after a day

It’s also a great vegetarian layered salad for potlucks because it holds up and never wilts under pressure.Layered Mexican Coleslaw Tomato Corn Salad.

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Layered Mexican Coleslaw Tomato Corn Salad

conclusion

This Layered Mexican Coleslaw Tomato Corn Salad is more than a side it’s a celebration in a bowl. Bold, creamy, and fresh, it fits every table, from BBQs to quiet weeknights. Make it once, and you’ll crave it forever.

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