Frito Cowboy Cabbage Recipe

Introduction

Frito Cowboy Cabbage is a vibrant and flavorful salad that combines crunchy coleslaw mix with black beans, corn, and a zesty chipotle dressing. Topped with Chili Cheese Fritos, this dish offers a perfect balance of spice, creaminess, and crunch—ideal for a quick lunch or potluck favorite.

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 everything is evenly mixed.
2. Step 2: In a separate medium bowl, whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce until smooth to create the chipotle dressing.
3. Step 3: Pour the dressing over the salad mixture and gently toss to coat all ingredients.
4. Step 4: Add all but a handful of the Chili Cheese Fritos to the salad and stir gently to combine.
5. Step 5: Just before serving, sprinkle the reserved handful of Fritos on top for an extra crunchy finish.
6. Step 6: Serve immediately to enjoy the crisp textures and fresh flavors.

Tips & Variations

• For a milder flavor, reduce the amount of jalapeño or omit it entirely.
• Substitute the canned corn with fresh grilled corn for added smokiness.
• Use Greek yogurt instead of sour cream to lighten the dressing without sacrificing creaminess.
• Try adding diced avocado for a creamy texture contrast.
• If you prefer a vegetarian option, confirm that your taco seasoning and chipotle sauce are free from animal products.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To keep the Fritos crunchy, store them separately and add just before serving. This salad is best enjoyed fresh, but you can gently re-toss with a little extra dressing or lime juice to refresh before serving.

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 mixture and dressing separately ahead of time and combine them just before serving. Keep the Fritos aside until the last moment to maintain their crunch.

What can I use if I don’t have chipotle sauce?

If you don’t have chipotle sauce, a combination of adobo sauce with a bit of smoked paprika or a mild hot sauce can be used to achieve a similar smoky heat.

Frito Cowboy Cabbage Recipe

Print Recipe

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4.8 from 84 reviews

Frito Cowboy Cabbage is a vibrant and flavorful no-cook salad that combines crunchy coleslaw mix with black beans, corn, jalapeño, and red bell pepper, all tossed in a creamy chipotle-lime dressing. Topped with Chili Cheese Fritos for an irresistible crunch, this cowboy-inspired salad is perfect for quick meals or gatherings.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American Southwestern
• Diet: Vegetarian

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

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. Mix salad together: In a large bowl, combine the coleslaw mix, rinsed black beans, drained corn kernels, finely diced jalapeño, red bell pepper, sliced green onions, chopped cilantro, taco seasoning, and ground cumin. Toss thoroughly until all ingredients are evenly mixed.
2. Make dressing: In a separate medium bowl, whisk together sour cream, mayonnaise, fresh lime juice, and chipotle sauce until the mixture is smooth and well combined, creating approximately 1 ¼ cups of chipotle dressing.
3. Combine dressing with salad: Pour the chipotle dressing over the salad mixture. Gently fold in the ingredients to coat everything evenly with the dressing.
4. Add Fritos: Stir in all but a handful of the Chili Cheese Fritos into the salad mixture carefully to avoid crushing them too much, ensuring they are well distributed for texture and flavor.
5. Top with remaining Fritos: Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top to add extra crunch and a visually appealing finish.
6. Serve immediately: Serve the salad right away to enjoy the fresh, crunchy texture and vibrant flavors at their best.

Notes

• For extra heat, include some finely diced chipotle peppers from the adobo sauce.
• Make the salad fresh before serving to avoid the Fritos getting soggy.
• This salad can be served as a side dish or a light main course.
• To make it vegetarian, use mayonnaise and sour cream that are free of animal rennet.
• Optional: Substitute sour cream with Greek yogurt for a tangier, lower-fat alternative.

Keywords: cowboy cabbage salad, chipotle dressing salad, Frito salad, black bean corn salad, no cook salad