Description
Frito Cowboy Cabbage is a quick and flavorful Tex-Mex salad made with crisp coleslaw, black beans, sweet corn, and a creamy chipotle dressing, all topped with crunchy Fritos for the perfect bite.
Ingredients
Scale
- 1 bag (16 ounces) coleslaw mix
- 1 can (15 ounces) black beans, rinsed and drained
- 1 ½ cups canned corn kernels, drained
- 1 medium jalapeño pepper, seeded and finely diced
- 1 small red bell pepper, seeded and finely diced
- 3 green onions, finely sliced
- ¼ cup fresh cilantro, finely chopped
- 1 tablespoon taco seasoning
- ½ teaspoon ground cumin
- 1 bag (9.75 ounces) Chili Cheese Fritos (reserve a handful for topping)
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup fresh lime juice (about 2 limes)
- 2 tablespoons chipotle sauce (from canned chipotles in adobo)
Instructions
- In a large bowl, combine coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, and cilantro.
- Add taco seasoning and ground cumin, then toss to combine.
- In a separate bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth.
- Pour the dressing over the vegetable mixture and mix until evenly coated.
- Fold in most of the Fritos, reserving a handful for topping.
- Sprinkle reserved Fritos on top just before serving.
- Serve immediately for best flavor and crunch.
Notes
Finely chop vegetables for the best texture in every bite.
Adjust jalapeño to control the spice level.
Add Fritos just before serving to keep them crunchy.
Dressing can be made ahead and refrigerated for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg