Description
This Frito Cowboy Cabbage salad is a vibrant, crunchy explosion of Tex-Mex flavors, combining crisp coleslaw, black beans, corn, fresh veggies, and a zesty chipotle-lime dressing, all topped with irresistible Chili Cheese Fritos for an unforgettable side or light meal.
Ingredients
1 bag (450g / 16 oz) coleslaw mix
1 (425g / 15 oz) can black beans, drained and rinsed
1 (425g / 15 oz) can corn, drained
1 jalapeño, seeded and minced
1 red bell pepper, diced
½ cup (12g) chopped cilantro
1 tablespoon taco seasoning
¼ cup (60g) mayonnaise
¼ cup (60g) sour cream
2 tablespoons (30ml) buttermilk
1 tablespoon chipotle sauce
5 ounces (140g) Chili Cheese Fritos
Instructions
In a large bowl, combine coleslaw mix, black beans, corn, jalapeño, bell pepper, and cilantro.
In a separate bowl, whisk together taco seasoning, mayonnaise, sour cream, buttermilk, and chipotle sauce until smooth.
Pour dressing over the coleslaw mixture and toss thoroughly to combine all ingredients.
Right before serving, crush the Chili Cheese Fritos and add them to the salad. Toss gently to incorporate.
Serve immediately to enjoy the ultimate crunch.
Notes
For best results, add the crushed Chili Cheese Fritos just before serving to maintain their crispness.
Adjust the amount of jalapeño and chipotle sauce to your preferred spice level.
This salad is best enjoyed fresh; store leftover salad (without Fritos) in an airtight container in the refrigerator for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Cuisine: American
Nutrition
- Calories: 380 kcal
- Sodium: 270mg
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Frito Cowboy Cabbage, cowboy cabbage salad, Tex-Mex salad, Frito salad, creamy coleslaw, black bean corn salad, easy salad recipe, potluck salad, no-cook recipe
