Description
Cowboy Frito Cabbage is a vibrant, Tex-Mex inspired salad combining crisp coleslaw mix with black beans, corn, fresh peppers, and green onions, all tossed in a smoky chipotle lime dressing and finished with crunchy Chili Cheese Fritos. This quick and easy dish is perfect for gatherings or a flavorful side that comes together in just 20 minutes.
Ingredients
Main Salad Ingredients
- 1 bag (16 ounces) coleslaw mix
- 1 can (15 ounces) black beans, rinsed and drained
- 1 ½ cups (247.5 g) 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, reserving a handful for topping
Dressing Ingredients
- ½ cup (115 g) sour cream
- ½ cup (116 g) mayonnaise
- ¼ cup fresh lime juice (about 2 limes)
- 2 tablespoons chipotle sauce from a can of chipotles in adobo (just the sauce, no peppers)
Instructions
- Mix salad ingredients: In a large bowl, combine the coleslaw mix, rinsed and drained black beans, corn kernels, diced jalapeño, diced red bell pepper, sliced green onions, chopped cilantro, taco seasoning, and ground cumin. Toss everything thoroughly to ensure even distribution of all components.
- Prepare dressing: In a separate medium bowl, whisk together the sour cream, mayonnaise, fresh lime juice, and chipotle sauce from the chipotles in adobo until you achieve a smooth, creamy consistency. This yields about 1 ¼ cups of chipotle dressing.
- Combine salad with dressing: When ready to serve, pour the dressing over the mixed salad ingredients in the large bowl.
- Add Fritos and toss gently: Add all but a handful of the Chili Cheese Fritos to the salad and gently stir to coat all the ingredients evenly with the dressing and to incorporate the Fritos.
- Top with remaining Fritos: Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top for an extra crunchy finish.
- Serve immediately: This salad is best enjoyed fresh to maintain the crunch of the Fritos and crispness of vegetables.
Notes
- For added protein, you can mix in cooked and shredded chicken or grilled steak.
- Adjust the spiciness by using more or less jalapeño and chipotle sauce.
- This salad can be prepared a few hours ahead, but add the Fritos just before serving to keep them crunchy.
- For a lighter version, substitute sour cream and mayonnaise with Greek yogurt.
- Use fresh lime juice rather than bottled for a brighter flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tex-Mex
