Frito Cowboy Cabbage Salad (Printable View)
Crispy coleslaw, beans, corn, peppers, and zesty chipotle-lime dressing finished with crunchy Fritos.
# Ingredient List:
→ Salad
01 -
1 bag (16 ounces) coleslaw mix
02 -
1 can (15 ounces) black beans, rinsed and drained
03 -
1 1/2 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 -
1/4 cup fresh cilantro, finely chopped
08 -
1 tablespoon taco seasoning
09 -
1/2 teaspoon ground cumin
10 -
1 bag (9.75 ounces) Chili Cheese Fritos, divided
→ Chipotle Dressing
11 -
1/2 cup sour cream
12 -
1/2 cup mayonnaise
13 -
1/4 cup fresh lime juice
14 -
2 tablespoons chipotle sauce from canned chipotles in adobo
# Preparation Steps:
01 -
Place the coleslaw mix, black beans, corn, jalapeño pepper, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin in a large bowl. Gently toss until the mixture is thoroughly combined.
02 -
In a medium bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until the dressing is smooth and uniform.
03 -
Pour the chipotle dressing over the coleslaw mixture and toss gently to coat all vegetables evenly.
04 -
Fold in all but a handful of the Chili Cheese Fritos, ensuring they are distributed throughout. Just prior to serving, sprinkle the reserved Fritos on top to maintain their crisp texture.
05 -
Serve immediately for optimum freshness and crunch.
# Supplementary Details:
01 -
For added flavor, use freshly squeezed lime juice and chop all vegetables just before assembling.