Introduction

Frito Cowboy Cabbage is a vibrant and satisfying salad that combines crunchy coleslaw mix with bold flavors from black beans, corn, and a spicy chipotle dressing. Topped with Chili Cheese Fritos, this dish offers a delightful mix of textures and is perfect for a quick, flavorful meal or side.

Frito Cowboy Cabbage Recipe - Recipe Image

Ingredients

1 bag (16 ounces) coleslaw mix
1 can (15 ounces) black beans, rinsed and drained
1 ½ cups (247.5 g) 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 (115 g) sour cream
½ cup (116 g) mayonnaise
¼ cup fresh lime juice (about 2 limes)
2 tablespoons chipotle sauce from a can of chipotles in adobo (just the sauce, not the peppers)

Instructions

Step 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 evenly mixed.
Step 2: In a separate medium bowl, whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce until smooth to create the chipotle dressing.
Step 3: Pour the dressing over the salad mixture when ready to serve and gently toss to coat all ingredients evenly.
Step 4: Add all but a handful of the Chili Cheese Fritos to the salad and stir gently to combine.
Step 5: Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top for extra crunch and serve immediately.

Tips & Variations

For added protein, try mixing in cooked shredded chicken or grilled steak.
Adjust the heat by adding more or less jalapeño or chipotle sauce according to your taste.
Substitute the Chili Cheese Fritos with plain corn chips for a milder crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the salad’s crunch, keep the Fritos separate and add them just before serving when reheating is not required. This salad is best enjoyed fresh and does not reheat well due to the crunchy chips.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad and dressing separately and combine them just before serving. Keep the Fritos aside until the last minute to preserve their crunch.

Is this salad gluten-free?

It depends on the Fritos used; check the packaging to confirm if they are gluten-free. The rest of the ingredients are naturally gluten-free.

Frito Cowboy Cabbage Recipe

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★★★★★

4.6 from 111 reviews

Frito Cowboy Cabbage is a vibrant and flavorful salad featuring a crunchy coleslaw mix combined with black beans, corn, diced jalapeño and bell peppers, and fresh cilantro. Tossed in a zesty chipotle lime dressing and mixed with Chili Cheese Fritos, this dish is perfect for a quick, satisfying, and slightly spicy side or light meal that serves six.

Author: Lila
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad

1 bag (16 ounces) coleslaw mix
1 can (15 ounces) black beans, rinsed and drained
1 ½ cups (247.5 g) 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

Dressing

½ cup (115 g) sour cream
½ cup (116 g) mayonnaise
¼ cup fresh lime juice (about 2 limes)
2 tablespoons chipotle sauce from a can of chipotles in adobo (just the sauce, not the peppers)

Instructions

Mix salad together: In a large bowl, combine the coleslaw mix, rinsed and drained black beans, drained corn kernels, diced jalapeño, diced red bell pepper, sliced green onions, chopped cilantro, taco seasoning, and ground cumin. Toss until all ingredients are evenly mixed.
Make dressing: In a separate medium bowl, whisk together the sour cream, mayonnaise, fresh lime juice, and chipotle sauce until smooth and creamy. This will yield about 1 ¼ cups of chipotle dressing.
Combine dressing with salad: Pour the prepared chipotle dressing over the salad mixture. Add all but a handful of the Chili Cheese Fritos to the bowl and gently stir to coat all ingredients evenly with the dressing.
Top and serve: Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top for added crunch. Serve immediately to maintain the crisp texture of the Fritos and freshness of the salad.

Notes

For extra spice, leave some seeds in the jalapeño pepper.
Serve immediately after adding Fritos to keep them crunchy.
This salad pairs well with grilled meats or as a standalone light meal.
Adjust the chipotle sauce quantity based on your preferred heat level.
Can be made ahead but add Fritos just before serving to prevent sogginess.

Keywords: Frito Cowboy Cabbage, chipotle dressing, coleslaw salad, black bean salad, crunchy salad, Southwestern salad, chili cheese Fritos, quick salad