Ingredients
- 1 bag (14 oz) coleslaw mix (or shredded cabbage and carrots)
- 1 cup grape or cherry tomatoes, halved
- 1 cup canned or fresh corn, drained
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, chopped
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tbsp taco seasoning (or 1 tsp each chili powder, cumin, and garlic powder)
- Salt and pepper, to taste
Instructions
- In a clear trifle or large glass bowl, layer coleslaw mix as the base.
- Add layers of corn, black beans, red bell pepper, tomatoes, green onions, and cheese. Sprinkle cilantro on top.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, taco seasoning, salt, and pepper.
- Spoon the dressing evenly over the top layer without mixing.
- Refrigerate for at least 1 hour to chill and develop flavors.
- Before serving, toss the salad or serve so guests can scoop through the layers.
Notes
- Add avocado slices or diced jalapeños for creaminess and heat.
- Top with crushed tortilla or corn chips before serving for crunch.
- Mix in grilled chicken or seasoned beef for a heartier meal.
- Use dairy-free alternatives for a plant-based version.
- Swap creamy dressing for a lime-cumin vinaigrette if preferred.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of salad
- Calories: 300
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 25mg
