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Frito Cowboy Cabbage

A fast and flavorful salad combining crunchy cabbage, savory black beans, corn, fresh vegetables, and chili cheese Fritos for a bold, crowd-pleasing dish that’s perfect for potlucks and parties.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salad, Side
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 can Black beans Use low-sodium, drained and rinsed.
  • 1.5 cups Corn, canned kernels Drain well.
  • 1 bag Coleslaw mix
  • 3 Green onions Chopped into thin rounds.
  • 1 medium Jalapeno pepper Finely diced, seeds optional.
  • 1 small Red bell pepper Diced into small pieces.
  • 1/4 cup Cilantro, fresh Chopped.
Dressing
  • 2 tbsp Chipotle sauce from a can of chipotles in adobo Adjust to taste.
  • 1/4 cup Lime juice, fresh Adds brightness.
  • 1/2 cup Mayonnaise
  • 1 tbsp Taco seasoning
  • 1/2 tsp Cumin, ground
  • 1/2 cup Sour cream For serving, optional.
Toppings
  • 1 bag Chili cheese Fritos Reserve some for topping.

Method
 

Preparation
  1. Combine the coleslaw mix, drained black beans, and drained corn in a large bowl.
  2. Chop the green onions and add them to the mixture.
  3. Seed and finely dice the jalapeño, then add it to the bowl.
  4. Dice the red bell pepper into small pieces and mix in.
Make the Dressing
  1. In a small bowl, whisk together the chipotle sauce, lime juice, mayonnaise, taco seasoning, and cumin until smooth.
Assemble the Salad
  1. Pour the dressing over the salad mixture and gently toss using tongs, ensuring everything is well coated.
  2. Fold in the chili cheese Fritos, reserving some for topping.
Serve
  1. Spoon the salad into a serving bowl and top with a dollop of sour cream and the reserved Fritos.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Add reserved Fritos just before serving to maintain their crunch.