Frito Cowboy Cabbage Salad (Printer-Friendly)

Crunchy Southwestern salad with coleslaw, black beans, corn, and Fritos in smoky chipotle dressing.

# What You Need:

→ Salad Base

01 - 1 bag (16 oz) coleslaw mix
02 - 1 can (15 oz) black beans, rinsed and drained
03 - 1½ cups canned corn kernels, drained
04 - 1 medium jalapeño pepper, seeded and finely diced
05 - 1 small red bell pepper, seeded and finely diced
06 - 3 green onions, finely sliced
07 - ¼ cup fresh cilantro, finely chopped
08 - 1 tablespoon taco seasoning
09 - ½ teaspoon ground cumin
10 - 1 bag (9.75 oz) Chili Cheese Fritos, reserving a handful for topping

→ Chipotle Dressing

11 - ½ cup sour cream
12 - ½ cup mayonnaise
13 - ¼ cup fresh lime juice
14 - 2 tablespoons chipotle sauce

# How to Cook:

01 - In a large mixing bowl, combine the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Toss until well mixed.
02 - In a separate medium bowl, whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce until smooth.
03 - Pour the chipotle dressing over the salad mixture and toss until evenly coated.
04 - Add all but a reserved handful of Chili Cheese Fritos to the salad and gently stir to combine.
05 - Just before serving, top with the reserved Fritos for extra crunch. Serve immediately.

# Expert Advice:

01 -
  • The Fritos stay surprisingly crispy while soaking up just enough dressing to get flavorful without becoming soggy
  • You can prep everything ahead and toss the chips in last minute, making it perfect for stress-free entertaining
02 -
  • The Fritos will start softening within about thirty minutes, so timing matters for optimal texture
  • The chipotle sauce packs serious heat, so start with one tablespoon if you're unsure about spice levels
03 -
  • Pat your vegetables dry with paper towels before mixing to prevent the dressing from becoming watered down
  • If you must make this ahead, keep the dressing and salad separate until the last possible moment
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