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Frito Cowboy Cabbage

This delightful Cabbage Cowboy Salad with Crunchy Fritos combines fresh veggies, savory spices, and the ultimate crunch from Fritos.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 bag colisaw mix (16 oz) green & purple cabbage with carrots — perfect shortcut
  • 1 can black beans, rinsed and drained (15 oz)
  • 1.5 cups canned corn kernels, drained
  • 1 medium jalapeño, seeded and finely diced add more if you love spice
  • 1 small red bell pepper, finely diced
  • 3 stalks green onions, sliced thin
  • 0.25 cup chopped fresh cilantro
  • 1 tablespoon taco seasoning
  • 0.5 teaspoon ground cumin
  • 1 bag Chili Cheese Fritos (9.75 oz) keep a small handful aside for garnish
Dressing
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 0.25 cup fresh lime juice (about 2 juicy limes)
  • 2 tablespoons chipotle sauce from canned chipotles in adobo — just the sauce, not the peppers

Method
 

Preparation
  1. In a big mixing bowl, toss together the coleslaw mix, black beans, corn, diced jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin.
  2. In a separate medium bowl, whisk the sour cream, mayo, lime juice, and chipotle sauce until the mixture is creamy and smooth.
  3. Pour the chipotle dressing over the coleslaw mixture and toss gently until all the veggies are evenly coated.
  4. Stir in most of the Fritos, saving a small handful for garnish.
  5. Right before serving, sprinkle the reserved Fritos on top.

Notes

This salad is best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 3 days. Keep Fritos separate to maintain crunch. Customize spice level by adding more jalapeños or cayenne.