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Frito Cowboy Cabbage Recipe

Frito Cowboy Cabbage

A crunchy, tangy, and slightly spicy salad with a southwestern twist, perfect for a quick lunch or as a side dish.
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Prep Time 20 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Southwestern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 bag coleslaw mix 16 ounces
  • 1 can black beans 15 ounces, rinsed and drained
  • 1 ½ cups 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 Chili Cheese Fritos 9.75 ounces, reserving a handful for topping
Chipotle Dressing
  • ½ cup sour cream 115 g
  • ½ cup mayonnaise 116 g
  • ¼ cup fresh lime juice about 2 limes
  • 2 tablespoons chipotle sauce from a can of chipotles in adobo, just the sauce

Equipment

  • Large Mixing Bowl
  • Medium Bowl

Method
 

  1. To a large bowl, add coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin. Toss everything together until evenly combined.
  2. In a separate medium bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth. This makes about 1 ¼ cups of chipotle dressing.
  3. When ready to serve, pour the dressing over the coleslaw mixture.
  4. Add in all but a handful of Chili Cheese Fritos and gently stir to coat all ingredients.
  5. Just before serving, top with the remaining handful of Chili Cheese Fritos for extra crunch.
  6. Serve immediately.

Notes

This salad is best served immediately as the Fritos can get soggy if left for too long. Customize the spice level by adjusting the amount of jalapeño and chipotle sauce.