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Cowboy Cabbage Salad
Anne Newgent

Frito Cowboy Cabbage

A vibrant Tex-Mex coleslaw featuring a colorful mix of cabbage, black beans, corn, and peppers, tossed in a zesty chipotle-lime dressing and topped with crunchy Chili Cheese Fritos.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 bag coleslaw mix (16 ounces)
  • 1 can black beans (15 ounces), rinsed, drained
  • 1 1/2 cups canned corn kernels (247.5 g), drained
  • 1 medium jalapeño pepper seeded and finely diced
  • 1 small red bell pepper seeded and finely diced
  • 3 green onions finely sliced
  • 1/4 cup fresh cilantro finely chopped
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon ground cumin
  • 1 bag Chili Cheese Fritos (9.75 ounces), reserving a handful for topping
  • 1/2 cup sour cream (115 g)
  • 1/2 cup mayonnaise (116 g)
  • 1/4 cup fresh lime juice about 2 limes
  • 2 tablespoons chipotle sauce from a can of chipotles in adobo, just the sauce, not the peppers

Equipment

  • Large bowl
  • Medium bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

Preparation
  1. Combine coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin in a large bowl and toss until evenly combined.
  2. In a separate medium bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth to create the dressing.
  3. When ready to serve, pour the prepared dressing over the coleslaw mixture.
  4. Add most of the Chili Cheese Fritos, reserving a handful, and gently stir to coat all ingredients.
  5. Just before serving, top the coleslaw with the reserved handful of Chili Cheese Fritos for added crunch.
  6. Serve immediately to enjoy fresh.

Notes

For best results, add the Fritos just before serving to maintain their crunch. This coleslaw is best served immediately after combining with the dressing.