Mexican Coleslaw Tomato Corn

Why You’ll Love This Recipe

• Zesty and Flavorful: The creamy lime dressing combined with taco seasoning, jalapeño, and cilantro brings a perfect balance of heat and freshness.

• Vibrant and Colorful: With colorful ingredients like tri-color coleslaw mix, red bell pepper, and grape tomatoes, this salad is as visually appealing as it is delicious.

• Quick and Easy: Ready in just 15 minutes, this dish is perfect for busy days or last-minute gatherings.

• Customizable: You can adjust the level of spice and make it your own with variations like adding avocado or extra veggies.

• Diet-Friendly: This salad is vegetarian, gluten-free, and perfect for a variety of dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dressing:

• 240 ml mayonnaise

• 160 ml sour cream

• 45 ml freshly squeezed lime juice

• 30 ml taco seasoning

For the Salad Base:

• 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

Directions

1. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and taco seasoning until fully blended.

2. Prepare the Salad: In a large mixing bowl, combine the tri-color coleslaw mix, diced red bell pepper, halved grape tomatoes, drained black beans, grilled corn, minced jalapeño, and chopped cilantro.

3. Combine: Pour the dressing over the salad base and gently fold everything together until all components are evenly coated.

4. Season and Chill: Adjust the seasoning with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.

Servings and Timing

This recipe yields 8 servings, perfect for a large salad bowl.
Prep time: 15 minutes
Total time: 15 minutes (plus optional chilling time of 30 minutes)

Variations

• Add avocado: For a creamier texture, add diced avocado to the salad just before serving.

• Extra crunch: Toss in some crushed tortilla chips for added crunch and flavor.

• Swap the beans: You can replace black beans with pinto beans, kidney beans, or chickpeas for a different flavor.

• Make it spicy: If you prefer a spicier salad, increase the amount of jalapeño or add a dash of hot sauce.

Storage/Reheating

This salad can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop as it chills. It’s best enjoyed cold, so there’s no need for reheating.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually improves in flavor when chilled for at least 30 minutes, so making it ahead of time works great.

Can I make it without the jalapeño?

Absolutely! If you’re sensitive to spice, you can omit the jalapeño or substitute it with a milder pepper like a bell pepper.

Can I use a different dressing?

Yes, if you prefer, you can substitute the creamy dressing with a vinaigrette or a dairy-free dressing for a lighter option.

Can I add meat to this salad?

Yes, grilled chicken, shrimp, or ground beef would make excellent additions to this salad for a heartier meal.

Can I use frozen corn instead of grilled corn?

Yes, frozen corn works just fine. Be sure to cook and cool it before adding to the salad.

How long does this salad last in the fridge?

This salad can be stored in the refrigerator for up to 2 days. The veggies may soften over time, but it will still be delicious!

Can I make this salad spicy without jalapeño?

Yes! You can add cayenne pepper, hot sauce, or red pepper flakes to achieve the level of heat you prefer.

What can I serve this salad with?

This salad pairs perfectly with grilled meats, tacos, burritos, or even as a side dish for a light lunch.

Is this recipe vegan?

This recipe is not vegan due to the mayonnaise and sour cream, but you can substitute with vegan mayo and sour cream to make it fully plant-based.

How do I prevent the salad from getting soggy?

For the best texture, try not to add the dressing until you’re ready to serve, or make sure it’s well-chilled before adding the dressing.

Conclusion

This Mexican Coleslaw with Tomato and Corn is the perfect combination of fresh, zesty, and creamy flavors. It’s quick and easy to prepare, making it ideal for busy nights or festive gatherings. With its crunchy vegetables, sweet corn, and creamy lime dressing, it’s sure to become a new favorite in your salad rotation. Versatile and customizable, this dish can be adjusted to fit your personal taste, making it a crowd-pleaser every time.