Description
A vibrant and crunchy Frito Cowboy Cabbage Salad featuring a zesty chipotle dressing, fresh vegetables, black beans, and Chili Cheese Fritos for a bold Southwestern flavor.
Ingredients
- Salad
- 1 bag (16 ounces) coleslaw mix
- 1 can (15 ounces) black beans, 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 (9.75 ounces) Chili Cheese Fritos, reserving a handful for topping
- Chipotle Dressing
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup fresh lime juice (about 2 limes)
- 2 tablespoons chipotle sauce from canned chipotles in adobo
Instructions
1. In a large bowl, combine coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin. Toss until evenly mixed.
2. In a separate bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth and creamy.
3. When ready to serve, pour dressing over the salad mixture and toss to coat evenly.
4. Add most of the Chili Cheese Fritos and gently mix to combine.
5. Top with the remaining Fritos just before serving and serve immediately.
Notes
For extra heat, leave some jalapeño seeds or add chopped chipotle peppers.
Add Fritos just before serving to keep them crunchy.
Serve as a side or add grilled chicken or steak for a main dish.
Store leftovers in the refrigerator for up to 1 day, though chips will soften.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 35mg