Ever wonder what to serve when you need something fresh, fast, and full of color? This Layered Mexican Coleslaw Tomato Corn Salad is one of my go-tos.I grew up in a home where dinner wasn’t fancy but it was sacred. My mom worked long shifts, but still made sure something nourishing hit the table.
Now I do the same sharing healthy salad recipes for summer and quick vegetarian recipes for families that feed more than hunger.
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 Whisper:
You’ll want to taste it with a spoon. Maybe two. Don’t feel bad I do it every time.
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 Note:
This part reminds me of helping my mom with potato salad. She used to say, “It’s not about blending it’s about blessing.” That stuck.
Step 4: Let it chill
Cover and refrigerate for at least 30 minutes. Let those flavors fall in love.
Stuffani’s Advice:
This is your moment to take a break. Sneak a peek at my Cucumber Ranch Crack Salad Recipes or serve it alongside my Honey Lime Chicken and Avocado Rice Stack for a full-color, full-heart dinner.
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.
Real swaps, from your fridge not the store
Layered Mexican Coleslaw Tomato Corn Salad:
- No sour cream? Greek yogurt gives the same creamy lift.
- Out of fresh corn? Use canned or frozen just drain well.
- No taco seasoning? A little cumin, chili powder, garlic, and salt goes a long way.
- Looking for another one of my budget-friendly healthy meals? My Creamy Amish Potato Salad Recipe is another picnic-perfect dish packed with heart.
Stuffani’s whisper:
I’ve made this salad on empty fridge days with nothing but coleslaw mix and hope.
It still came out good enough to make me pause and smile.
Simple ways to make it your own
Layered Mexican Coleslaw Tomato Corn Salad:
- Add crumbled cotija or feta for a salty, creamy pop.
- Stir in diced avocado just before serving soft, rich, satisfying.
- Want protein? Grilled shrimp or shredded chicken turn this into dinner.
- For another high-fiber lunch recipe that wins hearts and saves time, try my Cajun Cheesy Beef Rotini in Creamy Garlic Sauce just one skillet, bold flavor, and zero stress.
Stuffani’s advice:
You don’t need a perfect plan.
Just a big bowl, a spoon, and a little imagination.
This salad? It’s for the days you just want to feel like you did something good.
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.
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
- Serve alongside Cheesy Ranch Potatoes and Sausage or Simple Southwest Cucumber Salad for a full picnic spread
Stuffani’s Note:
I’ve served this at cookouts, Sunday lunches, even standing at the kitchen counter with a fork in one hand and the fridge open.
Every time? It felt like just enough.
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
- For more quick vegetarian recipes for families, peek at my Cucumber Ranch Crack Salad Recipes a fridge-friendly favorite.
Stuffani’s Whisper:
Sometimes I stash the last bowl in the back behind the pickles.
Because honestly?
This one’s not just budget-friendly. It’s mine.
For more recipes follow me in pinterest and Facebook
FAQ: Layered Mexican Coleslaw Tomato Corn Salad
Is this salad vegetarian?
Yes! No meat, no animal broth just veggies, beans, and creamy dressing.
It’s a filling vegetarian layered salad for potlucks and weekday lunches.Can I substitute the mayo or sour cream?
Absolutely use Greek yogurt or avocado crema.
This version becomes a creamy, gluten-free summer salad that’s still rich and zesty.What can I serve with this coleslaw?
Grilled chicken, fish tacos, or even a big spoon on its own.
It’s one of those easy Mexican-inspired side dishes that fits into any summer spread.Can I make this salad ahead of time?
Yes it’s even better the next day once flavors blend.
It’s a favorite in my vegetarian meal prep rotation for make-ahead freshness.
Conclusion Layered Mexican Coleslaw Tomato Corn Salad
- This Layered Mexican Coleslaw Tomato Corn Salad isn’t just a side dish.
- It’s a hug in a bowl.Layered Mexican Coleslaw Tomato Corn Salad.
- It’s how I bring brightness to a tired day and veggies to a table full of picky eaters.
Layered Mexican Coleslaw Tomato Corn Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salads
- Method: Mixing
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
A fresh, creamy, and bold vegetarian side dish loaded with color, crunch, and flavor. This Layered Mexican Coleslaw Tomato Corn Salad brings together tangy lime dressing, sweet corn, beans, and crispy slaw for the perfect summer table.
Ingredients
240 ml mayonnaise
160 ml sour cream
45 ml freshly squeezed lime juice
30 ml taco seasoning
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
Instructions
1. Whisk together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl until fully blended.
2. In a large mixing bowl, toss tri-color coleslaw mix, diced red bell pepper, halved grape tomatoes, drained black beans, grilled corn, minced jalapeño, and chopped cilantro until evenly distributed.
3. Pour the dressing over the vegetable mixture and gently fold until all components are thoroughly coated.
4. Adjust seasoning with salt and freshly ground black pepper to taste.
5. Cover and refrigerate for at least 30 minutes to develop and meld flavors before serving.
Notes
This salad tastes even better the next day after the flavors marry.
You can prep this up to 24 hours ahead of serving.
Try adding avocado just before serving for a creamy boost.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Layered Mexican Coleslaw Tomato Corn Salad, healthy summer salad, vegetarian BBQ side, gluten-free salad, budget-friendly salad
