Layered Mexican Coleslaw Tomato Corn Salad: A Fresh Delight
A vibrant and refreshing salad that combines the crunch of coleslaw with the sweetness of corn and the brightness of tomatoes.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups coleslaw mix
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels, fresh or canned
- 1/2 cup black beans, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine the coleslaw mix, cherry tomatoes, corn, black beans, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
Notes
- For added flavor, you can include diced avocado or jalapeños.
- This salad can be made ahead of time, just add the dressing before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Layered Mexican Coleslaw Tomato Corn Salad, salad, fresh salad, healthy salad