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