Frito Cowboy Cabbage Recipe

Introduction

Frito Cowboy Cabbage is a flavorful, crunchy salad that combines fresh vegetables with bold taco-inspired seasonings and a creamy chipotle dressing. This dish is perfect as a side or a light meal, offering a satisfying mix of textures and smoky heat.

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 the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Toss until everything is evenly mixed.
2. Step 2: In a separate medium bowl, whisk together sour cream, mayonnaise, fresh lime juice, and chipotle sauce until smooth to create the chipotle dressing.
3. Step 3: Pour the chipotle dressing over the salad mixture and stir gently to coat all ingredients evenly.
4. Step 4: Add all but a handful of the Chili Cheese Fritos to the salad and gently mix to combine.
5. Step 5: Just before serving, sprinkle the reserved handful of Fritos on top to add extra crunch.
6. Step 6: Serve immediately to enjoy the freshest texture and flavors.

Tips & Variations

• For a milder version, reduce the amount of jalapeño or omit the chipotle sauce.
• You can swap the chili cheese Fritos for plain corn chips or tortilla strips if preferred.
• Add cooked and shredded chicken or grilled steak for extra protein to make it a complete meal.
• Make the dressing ahead and store separately to keep the salad crisp until serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the salad from becoming soggy, store the dressing separately and add it just before serving. Leftover salad is best eaten cold or at room temperature; avoid reheating.

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 ingredients in advance, but it’s best to keep the dressing and Fritos separate until just before serving to maintain crispness.

What if I don’t have chipotle sauce?

If you don’t have chipotle sauce, you can substitute with a small amount of smoked paprika and a dash of hot sauce to mimic the smoky heat.

Frito Cowboy Cabbage Recipe

Print Recipe

★★★★★

4.8 from 79 reviews

Frito Cowboy Cabbage is a vibrant and crunchy salad that combines coleslaw mix with black beans, corn, jalapeño, and bell peppers, all tossed in a smoky chipotle dressing and topped with crispy Chili Cheese Fritos for a satisfying crunch. This easy no-cook dish is perfect for a quick and flavorful side or light meal.

• Author: Stella
• 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 1x2x3x

Salad 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

Dressing Ingredients

• 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

Instructions

1. Prepare the salad mixture: In a large bowl, combine the coleslaw mix, rinsed and drained black beans, drained corn kernels, finely diced jalapeño, diced red bell pepper, sliced green onions, chopped cilantro, taco seasoning, and ground cumin. Toss everything gently until the ingredients are evenly mixed.
2. Make the 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 the chipotle dressing.
3. Toss salad with dressing: Pour the prepared chipotle dressing over the salad mixture. Stir gently to coat all the ingredients thoroughly.
4. Add most of the Fritos: Add all but a handful of the Chili Cheese Fritos to the salad and gently fold them in to combine without crushing too much.
5. Top with remaining Fritos: Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top to add a crunchy texture to the salad.
6. Serve immediately: Enjoy the Frito Cowboy Cabbage fresh for the best crunchy texture and vibrant flavors.

Notes

• The salad is best served immediately to keep the Fritos crispy.
• For a spicier kick, leave some jalapeño seeds in or add extra chipotle sauce.
• You can substitute regular mayonnaise with light mayonnaise to reduce calories.
• Chilling the salad for 30 minutes before serving can enhance flavors but may soften the Fritos; add the topping Fritos just before serving.
• This dish is vegetarian but not vegan due to sour cream and mayonnaise.

Keywords: Frito Cowboy Cabbage, chipotle dressing, black bean salad, crunchy salad, no-cook salad, coleslaw mix salad, chipotle sauce salad