Frito Cowboy Cabbage Recipe

Introduction

Frito Cowboy Cabbage is a vibrant, crunchy salad packed with fresh veggies, black beans, and a zesty chipotle dressing. Topped with chili cheese Fritos, it offers a delicious combination of textures and bold southwestern flavors perfect for a side dish or light 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 the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Toss well until all ingredients are evenly mixed.
2. Step 2: In a separate medium bowl, whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce until the dressing is smooth and creamy.
3. Step 3: When ready to serve, pour the chipotle dressing over the coleslaw mixture and stir gently to coat everything 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 for a crunchy finish. Serve immediately.

Tips & Variations

• For extra heat, leave some seeds in the jalapeño or add a diced chipotle pepper from the adobo sauce.
• Substitute regular Fritos if Chili Cheese Fritos are not available, though the chili cheese flavor is a tasty complement.
• Add diced avocado for a creamy texture contrast.
• Make it a meal by tossing in cooked shredded chicken or grilled steak strips.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the Fritos separate until serving to maintain crunchiness. The salad is best eaten fresh, as it may become soggy after refrigeration. If needed, reheat the chicken or steak if added, but the salad itself should be served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the salad mixture and dressing separately in advance, but add the Fritos just before serving to keep them crunchy.

Is this salad vegan-friendly?

This recipe contains sour cream and mayonnaise, so it is not vegan. You can substitute with vegan mayo and sour cream alternatives to make it vegan-friendly.

Frito Cowboy Cabbage Recipe

Print Recipe

★★★★★

4.5 from 89 reviews

Frito Cowboy Cabbage is a vibrant, crunchy salad featuring a blend of coleslaw mix, black beans, corn, and fresh peppers, all tossed in a zesty chipotle dressing and topped with Chili Cheese Fritos for extra texture and flavor. This hearty yet refreshing salad makes a perfect side dish for any casual meal, combining smoky, spicy, and tangy flavors with a satisfying crunch.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad, Side Dish
• 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

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)

Instructions

1. Combine Salad Ingredients. In a large bowl, add the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Toss everything together thoroughly until the ingredients are evenly mixed.
2. Make Chipotle Dressing. In a separate medium bowl, whisk together sour cream, mayonnaise, fresh lime juice, and chipotle sauce until smooth and well combined, creating approximately 1 ¼ cups of dressing.
3. Toss Salad with Dressing. When ready to serve, pour the chipotle dressing over the coleslaw mixture and gently stir to coat all components evenly.
4. Add Fritos. Add all but a handful of the Chili Cheese Fritos to the salad and mix gently to distribute them without crushing too much.
5. Top and Serve. Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top for an extra crunchy texture. Serve immediately for the freshest taste.

Notes

• For extra spice, include some of the finely diced jalapeño seeds or use a spicier pepper.
• Can be prepared a few hours ahead; add Fritos just before serving to keep them crunchy.
• Substitute mayonnaise with Greek yogurt for a lighter dressing option.
• This salad is perfect for potlucks or BBQ side dishes due to its bold flavors and easy assembly.

Keywords: Frito Cowboy Cabbage, coleslaw salad, chipotle dressing, black bean salad, crunchy salad, easy side dish