Frito Cowboy Cabbage
This Frito Cowboy Cabbage recipe combines fresh vegetables with a creamy chipotle dressing and crunchy Fritos for a tasty salad.
Equipment
- Mixing bowl
- Whisk
Ingredients
Salad
- 1 bag (16 ounces) coleslaw mix
- 1 can (15 ounces) black beans, rinsed, 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 pieces green onions, finely sliced
- ¼ cup fresh cilantro, finely chopped
- 1 tablespoon taco seasoning
- ½ teaspoon ground cumin
Chipotle 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
- 1 bag (9.75 ounces) Chili Cheese Fritos reserving a handful for topping
Instructions
- In a large mixing bowl, combine coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin.
- In a separate bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce. Pour the dressing over the salad and toss to combine.
- Top with Chili Cheese Fritos just before serving.
Notes
This salad can be made ahead of time. Add the Fritos just before serving to keep them crunchy.