Description
This Frito Cowboy Cabbage Salad is a vibrant and crunchy dish that combines fresh vegetables with a creamy chipotle dressing. Perfect for summer barbecues or as a quick weeknight meal, it’s sure to impress your guests!
Ingredients
Scale
- 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
- 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 (use only the sauce, not the peppers)
Instructions
- In a large mixing bowl, add the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Use a wooden spoon to gently toss the ingredients together until they are evenly combined. This should take about 2 minutes; you want to see a good mix of colors and textures.
- In a separate medium bowl, whisk together the sour cream, mayonnaise, fresh lime juice, and chipotle sauce until the mixture is smooth and creamy. This should take about 1-2 minutes. Make sure there are no lumps, which can detract from the dressing's velvety texture.
- Once the dressing is ready, pour it over the coleslaw mixture. Add all but a handful of the Chili Cheese Fritos into the bowl. Gently stir the salad to ensure that all ingredients are evenly coated with the dressing. This should take another 2-3 minutes. Be careful not to over-mix, or the Fritos can get too soggy.
- Before serving, top the salad with the reserved handful of Chili Cheese Fritos. This provides an extra crunch and burst of flavor. Serve immediately to enjoy the freshest taste and crunch. If you're aiming for a more vibrant presentation, garnish with a sprinkle of additional cilantro.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: To avoid soggy Fritos, add them just before serving. For a lighter version, substitute mayonnaise with Greek yogurt. Adjust the taco seasoning to taste for desired spice level.