Frito Cowboy Cabbage Salad: The Crunchiest Southwestern Side You Need
A vibrant and crunchy Southwestern cabbage salad loaded with fresh vegetables, black beans, and Chili Cheese Fritos, all tossed in a creamy, zesty chipotle dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 to 8 servings
- Category: Salads
- Method: No-Cook
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
- 1 bag (16 ounces) coleslaw mix
- 1 can (15 ounces) black beans, rinsed and drained
- 1 ½ cups canned corn kernels, drained
- 1 medium jalapeño pepper, seeded and finely diced
- 1 small red bell pepper, seeded and finely diced
- 3 green onions, finely sliced
- ¼ cup fresh cilantro, finely chopped
- 1 tablespoon taco seasoning
- ½ teaspoon ground cumin
- 1 bag (9.75 ounces) Chili Cheese Fritos, reserving a handful for topping
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup fresh lime juice
- 2 tablespoons chipotle sauce from a can of chipotles in adobo
Instructions
1. In a large bowl, combine coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin. Toss until evenly mixed.
2. In a separate bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth and creamy.
3. When ready to serve, pour the dressing over the salad mixture.
4. Add most of the Chili Cheese Fritos, reserving a handful for topping, and gently toss to combine.
5. Top with the remaining Fritos just before serving and serve immediately.
Notes
For extra heat, leave some jalapeño seeds or add chopped chipotle peppers.
Add Fritos just before serving to maintain their crunch.
Serve as a side or add grilled chicken or steak for a full meal.
Store leftovers in the refrigerator for up to 1 day, though the chips will soften over time.
Find it online: https://cookingwithramsay.com/frito-cowboy-cabbage-salad/