Frito Cowboy Cabbage Recipe

Introduction

Frito Cowboy Cabbage is a vibrant and flavorful salad that combines crunchy coleslaw mix, black beans, and corn with a zesty chipotle dressing. Topped with Chili Cheese Fritos for a satisfying crunch, it’s perfect as a quick lunch or a tasty side dish for any meal.

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

1. Step 1: In a large bowl, combine coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Toss well to evenly mix all ingredients.
2. Step 2: In a separate medium bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth to form the dressing.
3. Step 3: Pour the dressing over the salad mixture and gently toss to coat all ingredients thoroughly.
4. Step 4: Add all but a handful of Chili Cheese Fritos to the salad and stir gently to combine.
5. Step 5: Just before serving, top the salad with the reserved handful of Fritos for extra crunch and serve immediately.

Tips & Variations

• For extra heat, include some finely chopped chipotle peppers along with the sauce in the dressing.
• Swap the Chili Cheese Fritos for plain Fritos or another crunchy corn chip if preferred.
• To make it vegetarian-friendly, ensure your taco seasoning contains no meat-derived ingredients.
• Add diced avocado or shredded cheese for a creamier texture and richer flavor.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the Fritos separate and add just before serving to maintain their crunch. Reheat is not recommended as this salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Frito Cowboy Cabbage ahead of time?

Yes, you can prepare the salad and dressing separately ahead of time. Mix them together and add the Fritos just before serving to keep the texture fresh.

What can I substitute for chipotle sauce?

If you don’t have chipotle sauce, you can use a small amount of smoked paprika and hot sauce mixed into the dressing for a similar smoky heat.

Frito Cowboy Cabbage Recipe

Print Recipe

★★★★★

4.9 from 137 reviews

Frito Cowboy Cabbage is a vibrant and crunchy salad combining coleslaw mix, black beans, corn, peppers, and green onions, tossed with a spicy chipotle dressing and crunchy Chili Cheese Fritos. This no-cook, easy-to-assemble dish is perfect for quick lunches, potlucks, or a flavorful side at any gathering.

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

Ingredients

Scale 1x2x3x

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

1. Mix salad together: In a large bowl, combine the coleslaw mix, black beans, corn, diced jalapeño, red bell pepper, sliced green onions, chopped cilantro, taco seasoning, and ground cumin. Toss thoroughly to ensure even distribution of ingredients.
2. Make dressing: In a separate medium bowl, whisk together sour cream, mayonnaise, fresh lime juice, and chipotle sauce until the mixture is smooth and creamy, forming about 1 ¼ cups of chipotle dressing.
3. Combine salad and dressing: Pour the prepared chipotle dressing over the salad mixture and gently toss to coat all the ingredients evenly without crushing the vegetables.
4. Add Fritos: Stir in all but a handful of the Chili Cheese Fritos gently, distributing them throughout the salad to add a crunchy texture.
5. Top and serve: Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top for extra crunch and visual appeal. Serve immediately to enjoy the best texture.

Notes

• This salad is best served immediately after assembling to retain the Fritos’ crunch.
• You can customize the heat by adjusting the amount of chipotle sauce or jalapeño.
• For a lighter version, substitute sour cream and mayonnaise with Greek yogurt.
• Leftovers can be stored in an airtight container but Fritos should be added fresh before serving to avoid sogginess.

Keywords: Frito Cowboy Cabbage, chipotle dressing, coleslaw mix salad, black bean salad, Chili Cheese Fritos salad, spicy salad, no-cook salad