Description

Frito Cowboy Cabbage is a delightful and zesty salad that combines the crispness of fresh vegetables with the crunch of Chili Cheese Fritos for a satisfying twist on traditional coleslaw. This vibrant dish features a medley of ingredients, including black beans, corn, and a creamy chipotle dressing that adds just the right amount of kick. Perfect for summer barbecues, potlucks, or as a refreshing side dish for any meal, this recipe is not only easy to prepare but also packed with flavor and nutrition. Enjoy it as a standalone salad or pair it with grilled meats for a hearty meal.

Ingredients

Scale

16 ounces coleslaw mix
15 ounces black beans (rinsed, drained)
1 ½ cups canned corn kernels (drained)
1 medium jalapeño pepper (seeded, finely diced)
1 small red bell pepper (seeded, finely diced)
3 green onions (finely sliced)
¼ cup fresh cilantro (finely chopped)
1 tablespoon taco seasoning
½ teaspoon ground cumin
9.75 ounces Chili Cheese Fritos (reserving a handful for topping)
½ cup sour cream
½ cup 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)

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine coleslaw mix, black beans, corn, jalapeño pepper, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Toss until evenly mixed.
In another bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth.
Pour the dressing over the vegetable mixture and stir gently to coat.
Add all but a handful of Chili Cheese Fritos; mix well.
Just before serving, top with the reserved Fritos for added crunch.

Prep Time: 20 minutes
Cook Time: None
Category: Salad
Method: Mixing
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 cup (150g)
Calories: 290
Sugar: 6g
Sodium: 590mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 8g
Cholesterol: 15mg