Description
Frito Cowboy Cabbage is a flavorful and crunchy salad that combines a variety of fresh vegetables, black beans, and corn with a creamy chipotle dressing. This no-cook, easy-to-prepare dish is perfect for a quick lunch or a festive side at gatherings, featuring the irresistible crunch of Chili Cheese Fritos throughout and on top.
Ingredients
Salad
- 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
- 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, not the peppers
Instructions
- Mix salad together. In a large bowl, combine the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Toss well to ensure all ingredients are evenly mixed.
- Make dressing. In a separate medium bowl, whisk together sour cream, mayonnaise, fresh lime juice, and chipotle sauce until smooth and creamy. This creates approximately 1 ¼ cups of chipotle dressing.
- Pour dressing over salad mixture. Add the dressing to the salad ingredients in the large bowl, pouring it evenly over the mixture.
- Add Fritos and toss. Add all but a handful of the Chili Cheese Fritos to the salad. Gently stir to coat all ingredients with dressing and distribute the Fritos throughout.
- Top with reserved Fritos. Just before serving, sprinkle the remaining handful of Chili Cheese Fritos on top for an extra crunchy finish.
- Serve immediately. Enjoy this fresh, crunchy salad right away to preserve the texture of the Fritos and freshness of the ingredients.
Notes
- This salad is best served immediately to maintain the crunch of the Fritos.
- For a spicier version, include some chopped chipotle peppers in adobo along with the sauce in the dressing.
- Can be prepared a few hours ahead by keeping the dressing and Fritos separate until serving.
- Substitute mayonnaise with Greek yogurt for a lighter dressing.
- Adjust the quantity of jalapeño according to your preferred heat level.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
