Frito Cowboy Cabbage
A colorful and flavorful salad featuring crunchy vegetables, hearty black beans, and the delightful crunch of Chili Cheese Fritos, perfect for potlucks and family dinners.
Ingredients
Salad Ingredients
- 1 bag (16 ounces) coleslaw mix Base of the salad
- 1 can (15 ounces) black beans, rinsed and drained Adds protein
- 1.5 cups canned corn kernels, drained Sweetness and crunch
- 1 medium jalapeño pepper, seeded and finely diced For heat, adjust to taste
- 1 small red bell pepper, seeded and finely diced Adds sweetness and color
- 3 green onions, finely sliced For flavor and garnish
- 0.25 cup fresh cilantro, finely chopped Herb for freshness
- 1 tablespoon taco seasoning For seasoning
- 0.5 teaspoon ground cumin For depth of flavor
- 1 bag (9.75 ounces) Chili Cheese Fritos, reserving a handful for topping For crunch
Dressing Ingredients
- 0.5 cup sour cream Base for dressing
- 0.5 cup mayonnaise Adds creaminess
- 0.25 cup fresh lime juice (about 2 limes) For acidity and flavor
- 2 tablespoons chipotle sauce from a can of chipotles in adobo For smokiness and heat
Instructions
Preparation
- In a large bowl, combine the coleslaw mix, rinsed black beans, drained corn, diced jalapeño, diced red bell pepper, sliced green onions, chopped cilantro, taco seasoning, and ground cumin. Toss everything together until it is evenly mixed.
- In a separate medium bowl, whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce until smooth.
- Pour the dressing over the coleslaw mixture and gently stir to ensure all ingredients are coated well. Add in all but a handful of the Chili Cheese Fritos.
- Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top.
Notes
For the best results, serve the salad chilled. Ensure all veggies are chopped evenly for a consistent bite. Avoid adding too much dressing at once to prevent sogginess.
