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Frito Cowboy Cabbage

A crunchy and flavorful dish with fresh ingredients, perfect for casual gatherings or as a light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Light Meal, Side Dish
Cuisine: American, Tex-Mex
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 bag 16 ounces coleslaw mix
  • 1 can 15 ounces black beans, rinsed and drained Rinse well to avoid excess moisture.
  • 1.5 cups canned corn kernels, drained Rinse and drain well.
  • 1 medium jalapeño pepper, seeded and finely diced For more spice, leave some seeds.
  • 1 small red bell pepper, seeded and finely diced
  • 3 stalks green onions, finely sliced
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon ground cumin
Dressing Ingredients
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup fresh lime juice, about 2 limes
  • 2 tablespoons chipotle sauce from a can of chipotles in adobo Adjust amount for desired spice level.
Garnish
  • 1 bag 9.75 ounces Chili Cheese Fritos, reserving a handful for topping Add remaining Fritos just before serving.

Method
 

Preparation
  1. In a large bowl, combine the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin. Toss everything together until well mixed.
  2. In a separate medium bowl, whisk the sour cream, mayonnaise, lime juice, and chipotle sauce until smooth.
  3. When you’re ready to serve, pour the dressing over the coleslaw mixture. Add all but a handful of Chili Cheese Fritos and gently stir to coat all ingredients.
  4. Just before serving, sprinkle the remaining handful of Chili Cheese Fritos on top for some extra crunch.

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. Keep Fritos separate until ready to serve for maximum crunch. You can add grilled chicken or ground beef for additional protein and customize with ingredients like avocado or tomatoes.