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If you’re looking for a refreshing, colorful, and flavor-packed salad that steals the show at any gathering — Layered Mexican Coleslaw Tomato Corn Salad is your answer. This vibrant dish is a delightful blend of crunchy cabbage, sweet corn, juicy tomatoes, creamy avocado, and zesty lime — all beautifully layered for maximum visual appeal and taste explosion. Whether served as a side dish, potluck star, or a light main, this salad is sure to impress!
Table of Contents
Why You’ll Love This Layered Mexican Salad
This salad isn’t just pretty — it’s packed with:
- Flavor: Think tangy, creamy, sweet, and spicy in one bite.
- Color: Layers of red, green, yellow, and purple that pop on any table.
- Texture: Crunchy slaw, soft beans, creamy dressing, and crisp corn.
- Nutrition: Full of fiber, healthy fats, and vitamins.
Perfect for BBQs, picnics, Taco Tuesday, or just when you’re craving something boldly fresh!
Ingredients That Bring the Fiesta
The Layers:
- Shredded green and purple cabbage (coleslaw base)
- Sweet corn kernels (grilled or canned)
- Cherry tomatoes (halved or quartered)
- Black beans (rinsed and drained)
- Sliced red onions
- Avocado chunks (fresh and creamy)
- Cilantro leaves (for that classic Mexican aroma)
- Crumbled Cotija or Feta cheese (optional but delicious)
Zesty Lime Dressing:
- 1/3 cup Greek yogurt or sour cream
- 2 tbsp mayonnaise
- Juice of 2 limes
- 1 garlic clove (minced)
- 1 tsp cumin
- Salt and pepper to taste
- Optional: a dash of hot sauce or chili powder for kick
How to Make Layered Mexican Coleslaw Tomato Corn Salad
Step 1: Prep Your Veggies
Wash, dry, and chop all vegetables. Use a mandoline or sharp knife for even cabbage shreds.
Step 2: Mix the Dressing
Whisk all dressing ingredients in a bowl until creamy and smooth. Adjust seasoning to your taste.
Step 3: Layer Like a Pro
Use a large glass bowl or trifle dish for full effect. Layer in this order:
- Cabbage mix
- Black beans
- Corn
- Tomatoes
- Red onions
- Avocado
- Dressing drizzle
- Sprinkle of cheese and cilantro on top
Step 4: Chill & Serve
Let it rest in the fridge for 30–60 minutes before serving. This helps the flavors mingle while staying crisp!
Nutritional Breakdown (Per Serving – Approx. 1 Cup)
| Ingredient | Calories |
|---|---|
| Cabbage (1 cup) | 22 |
| Corn (1/2 cup) | 66 |
| Cherry tomatoes (1/2 cup) | 15 |
| Black beans (1/4 cup) | 57 |
| Red onion (2 tbsp) | 8 |
| Avocado (1/4 medium) | 60 |
| Dressing (2 tbsp) | 70 |
| Cotija cheese (1 tbsp) | 25 |
| Total (Approx.) | 323 |
Note: Calories may vary slightly based on brand, quantity, or dressing used.
Pro Tips & Variations
Make It Vegan:
Use vegan mayo and yogurt, skip the cheese, and this becomes a totally plant-based delight.
Spice It Up:
Add chopped jalapeños, chipotle powder, or even a drizzle of hot honey on top!
Meal Prep Magic:
Keep layers and dressing separate until ready to serve to maintain that crisp, fresh crunch.
Final Thoughts
Layered Mexican Coleslaw Tomato Corn Salad is more than just a side dish — it’s a showstopper. Bursting with fresh ingredients, exciting textures, and south-of-the-border flavors, it brings joy to every table. Make it once, and it’ll become a regular in your meal rotation.
Ready to wow your next potluck or picnic crowd? Try this salad and bring the fiesta to your fork!
Please try our Black Bean Salad with Mango or Protein Quinoa and Chickpea Salad