Layered Mexican Coleslaw Tomato Corn Salad

This Layered Mexican Coleslaw Tomato Corn Salad is my favorite kind of side dish—fresh, colorful, and full of flavor and crunch. Each layer brings something special, from the crisp coleslaw base to juicy tomatoes, sweet corn, creamy dressing, and bold Mexican-inspired seasonings. It’s easy to make ahead and perfect for potlucks, BBQs, or whenever I want something vibrant on the table.

Why You’ll Love This Recipe

I love this salad because it’s as visually impressive as it is delicious. The layers keep everything crisp until I’m ready to mix and serve, and the combination of textures makes every bite exciting. It’s a no-fuss, no-cook recipe that’s both refreshing and satisfying, with just the right hint of spice and tang.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

bagged coleslaw mix (or shredded cabbage and carrots)
grape or cherry tomatoes (halved)
canned or fresh corn (drained if using canned)
black beans (rinsed and drained)
red bell pepper (chopped)
green onions (sliced)
fresh cilantro (chopped)
shredded cheddar or Mexican blend cheese
sour cream or Greek yogurt
mayonnaise
lime juice
taco seasoning or chili powder + cumin + garlic powder
salt and pepper

Directions

1. In a clear trifle bowl or large glass salad bowl, I start by layering the coleslaw mix as the base.

2. Next, I add layers of corn, black beans, chopped red bell pepper, tomatoes, green onions, and shredded cheese. I scatter chopped cilantro over the top.

3. In a small bowl, I whisk together sour cream, mayonnaise, lime juice, taco seasoning, salt, and pepper to make the dressing.

4. I spoon the dressing gently over the top layer and spread it evenly without mixing into the salad just yet.

5. I refrigerate the salad for at least 1 hour to let the flavors come together.

6. Just before serving, I toss the salad or let everyone scoop down through the layers to get a little of everything.

Servings and timing

Servings: 6–8
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Calories per serving: Approximately 280–320 kcal

Variations

Sometimes I add avocado slices or diced jalapeños for extra creaminess and spice. I’ve also stirred in crumbled tortilla chips or crushed corn chips right before serving for extra crunch. For a heartier salad, I mix in grilled chicken or seasoned ground beef.

Storage/Reheating

I store leftovers in the fridge for up to 2 days. Since it’s a mayo-based dressing, I keep it chilled and avoid leaving it out too long. If it gets soggy, I freshen it up with a handful of extra coleslaw mix or a squeeze of lime before serving again.

FAQs

Can I make this salad ahead of time?

Yes, I prep and layer it up to a day in advance. I wait to toss or mix it until right before serving to keep everything crisp.

Can I use frozen corn?

Absolutely—I thaw and drain it first. Fresh or canned corn both work great too.

Is there a dairy-free option?

I use dairy-free yogurt and skip the cheese, or use a plant-based version. The flavors are still bold and satisfying.

What’s the best bowl to use?

I like using a clear trifle bowl or glass bowl so the colorful layers show through—it makes a great presentation for parties.

Can I use a different dressing?

Yes, I sometimes swap the creamy dressing for a vinaigrette with olive oil, lime juice, honey, and cumin if I want something lighter.

Conclusion

This Layered Mexican Coleslaw Tomato Corn Salad is a fresh, bold, and beautiful addition to any table. It’s easy to make, packed with texture, and bursting with flavor from every layer. Whether I’m serving it alongside grilled meats or enjoying it as a standalone dish, this salad never fails to impress.