Frito Cowboy Cabbage: A Flavor-Packed Tex-Mex Salad Recipe
A vibrant Tex-Mex salad with crispy cabbage, black beans, and corn tossed in chipotle-lime dressing, topped with crunchy Chili Cheese Fritos. Bold, smoky, and tangy with a satisfying crunch.
Servings: 6 servings
Calories: 350kcal
Ingredients
- 1 (16 oz) bag coleslaw mix
- 1 (15 oz) can black beans, rinsed and drained
- 1½ cups corn, drained
- 1 jalapeño, seeded and finely diced
- 1 small red bell pepper, finely diced
- 3 green onions, sliced
- ¼ cup fresh cilantro, chopped
- 1 tbsp taco seasoning
- ½ tsp ground cumin
- 1 (9.75 oz) bag Chili Cheese Fritos
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup fresh lime juice
- 2 tbsp chipotle sauce
Instructions
- Prepare the vegetables and beans: In a large mixing bowl, combine coleslaw mix, black beans, and corn. Add jalapeño, red bell pepper, green onions, and cilantro.
- Season the salad base: Sprinkle taco seasoning and cumin over the mixture. Toss gently.
- Make the creamy dressing: Whisk sour cream, mayonnaise, lime juice, and chipotle sauce until smooth.
- Combine and toss: Pour dressing over the salad mixture and toss thoroughly.
- Add the Fritos: Fold in most of the Chili Cheese Fritos, reserving a handful for garnish.
- Chill or serve: Refrigerate for 30 minutes if time allows (optional), then serve fresh.
Notes
Chilling enhances the flavors but is optional.
Store leftovers in an airtight container in the fridge for up to 2 days.
Adjust spice level by using seeded jalapeño or reducing chipotle sauce.
Store leftovers in an airtight container in the fridge for up to 2 days.
Adjust spice level by using seeded jalapeño or reducing chipotle sauce.