Frito Cowboy Cabbage (Print Version)
Crunchy coleslaw with black beans, corn, and Chili Cheese Fritos tossed in a zesty chipotle dressing for the perfect side dish.
# Ingredients:
→ Salad
01 -
1 bag (16 ounces) coleslaw mix
02 -
1 can (15 ounces) black beans, rinsed and drained
03 -
1 ½ cups (247.5 g) 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 ounces) Chili Cheese Fritos, divided
→ Chipotle Dressing
11 -
½ cup (115 g) sour cream
12 -
½ cup (116 g) mayonnaise
13 -
¼ cup fresh lime juice (approximately 2 limes)
14 -
2 tablespoons chipotle sauce from canned chipotles in adobo
# Steps:
01 -
In a large bowl, combine coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin. Toss thoroughly until evenly distributed.
02 -
In a separate medium bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth and well-integrated.
03 -
Pour the prepared dressing over the coleslaw mixture. Add most of the Chili Cheese Fritos, reserving a handful for garnish. Gently fold all ingredients to ensure even coating.
04 -
Just before serving, top with the remaining Chili Cheese Fritos for texture. Serve immediately for optimal crunch and freshness.
# Notes:
01 -
This bold twist on traditional coleslaw combines fresh vegetables with Tex-Mex flavors and crunchy Fritos for a unique side dish.