Description
Frito Cowboy Cabbage is a vibrant and crunchy Southwestern-inspired salad combining a coleslaw mix with black beans, corn, jalapeño, and bell pepper, all tossed in a creamy, zesty chipotle-lime dressing. Topped with Chili Cheese Fritos for that signature salty crunch, this no-cook dish is perfect for a quick, flavorful, and satisfying meal or side.
Ingredients
Scale
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 ingredients: In a large bowl, combine the coleslaw mix, black beans, drained corn, finely diced jalapeño, diced red bell pepper, sliced green onions, chopped cilantro, taco seasoning, and ground cumin. Toss everything together thoroughly to ensure even distribution of the flavors.
- Prepare dressing: In a separate medium bowl, whisk together the sour cream, mayonnaise, fresh lime juice, and chipotle sauce until the mixture is smooth and well combined. This creates approximately 1¼ cups of flavorful chipotle dressing.
- Combine dressing and salad: When ready to serve, pour the chipotle dressing over the salad mixture. Stir gently to coat all the salad ingredients evenly with the dressing.
- Add most of the Fritos: Incorporate all but a handful of the Chili Cheese Fritos into the salad, gently folding them in to maintain their crunch while mixing flavors.
- Garnish with remaining Fritos: Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top for extra texture and visual appeal.
- Serve immediately: Enjoy this fresh and crunchy salad right away to appreciate the contrast of creamy dressing and crisp Fritos.
Notes
- For best texture, add the Fritos last to keep them crunchy.
- Adjust the amount of chipotle sauce to control the heat level.
- This salad is best served fresh but can be refrigerated for up to 4 hours before adding the Fritos.
- Feel free to substitute the mayonnaise with a lighter option for reduced fat.
- Can be served as a side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
Keywords: Frito Cowboy Cabbage, Southwestern salad, chipotle dressing, coleslaw mix salad, Chili Cheese Fritos salad, no-cook salad, quick salad
