Description
Frito Cowboy Cabbage is a bold, crunchy no-cook coleslaw made with shredded cabbage, black beans, corn, fresh peppers, Chili Cheese Fritos, and a creamy chipotle-lime dressing. It comes together in 20 minutes and makes a flavorful side dish for cookouts, potlucks, taco nights, and family dinners.
Ingredients
Scale
- 1 bag (16 ounces) coleslaw mix
- 1 can (15 ounces) black beans, rinsed and drained
- 1 1/2 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
- 1/4 cup fresh cilantro, finely chopped
- 1 tablespoon taco seasoning
- 1/2 teaspoon ground cumin
- 1 bag (9.75 ounces) Chili Cheese Fritos, divided
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup fresh lime juice
- 2 tablespoons chipotle sauce from canned chipotles in adobo
Instructions
- Add the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin to a large bowl.
- Toss the salad mixture until the vegetables, beans, corn, and seasonings are evenly combined.
- Whisk the sour cream, mayonnaise, lime juice, and chipotle sauce together in a separate medium bowl until smooth.
- When ready to serve, pour the chipotle dressing over the coleslaw mixture.
- Gently fold the salad until the dressing evenly coats all the ingredients.
- Reserve one handful of Chili Cheese Fritos, then add the remaining Fritos to the salad.
- Gently stir until the chips are evenly distributed without crushing them too much.
- Top the salad with the reserved Chili Cheese Fritos.
- Serve immediately for the best crunch.
Notes
- Drain the black beans and corn thoroughly so excess liquid does not thin the dressing.
- Keep the vegetable mixture, dressing, and Fritos separate when preparing the recipe ahead.
- Add the Fritos immediately before serving because they soften after contact with the dressing.
- Use 1 tablespoon of chipotle sauce instead of 2 tablespoons for a milder salad.
- Store dressed leftovers in an airtight container in the refrigerator for up to 2 days.
- Add fresh Fritos to leftovers before serving to restore some crunch.
- Do not freeze or reheat this cold cabbage salad.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 278
- Sugar: 5
- Sodium: 612
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 5
- Protein: 5
- Cholesterol: 16