Frito Cowboy Cabbage Recipe

Introduction

Frito Cowboy Cabbage is a vibrant and crunchy salad packed with southwestern flavors. Combining fresh vegetables, black beans, and a smoky chipotle dressing, this dish is perfect as a hearty side or a 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 cumin. Toss everything together until 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 toss gently to coat all ingredients evenly.
4. Step 4: Add all but a handful of the Chili Cheese Fritos to the salad and stir gently to mix.
5. Step 5: Just before serving, sprinkle the remaining Chili Cheese Fritos over the top for added crunch and serve immediately.

Tips & Variations

• For extra heat, leave some jalapeño seeds in or add a diced chipotle pepper to the dressing.
• Use homemade taco seasoning to control salt and spice levels.
• Substitute mayonnaise with Greek yogurt for a lighter dressing.
• Add diced avocado for creaminess and added nutrients.
• If you prefer, swap Chili Cheese Fritos for plain Fritos with a sprinkle of shredded cheddar.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain crunch, keep Fritos separate and add just before serving. Reheat is not recommended as this salad is best enjoyed cold and fresh.

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 and dressing separately in advance but combine and add the Fritos just before serving to keep them crispy.

Is there a substitute for chipotle sauce?

If you don’t have chipotle sauce, you can use a small amount of smoked paprika and hot sauce or a few drops of chipotle hot sauce to mimic the smoky heat.

Frito Cowboy Cabbage Recipe

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★★★★★

4.7 from 97 reviews

Frito Cowboy Cabbage is a vibrant, crunchy salad blending coleslaw mix, black beans, corn, and fresh veggies with a zesty chipotle dressing and topped with Chili Cheese Fritos for a delightful Tex-Mex twist. This no-cook dish is perfect for quick lunches or casual gatherings, delivering a flavorful punch in every bite.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Tex-Mex

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, 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 all the ingredients together thoroughly until well combined.
2. Prepare the Dressing: In a separate medium bowl, whisk together the sour cream, mayonnaise, fresh lime juice, and chipotle sauce until the mixture is smooth and creamy. This will yield about 1 ¼ cups of chipotle dressing.
3. Add Dressing to Salad: Pour the prepared chipotle dressing over the salad mixture in the large bowl.
4. Mix in Fritos: Add all but a handful of the Chili Cheese Fritos to the salad and gently stir them in to coat all ingredients evenly with the dressing and incorporate the Fritos.
5. Top with Extra Fritos: Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top to add an extra crunchy texture.
6. Serve Immediately: Serve the salad right away to enjoy the fresh crunch and the mix of flavors at their best.

Notes

• To keep the Fritos crunchy, add most of them just before serving.
• If you want to reduce the heat, adjust or omit the jalapeño pepper.
• This salad can be prepared a few hours ahead, but add the Fritos only when ready to serve.
• The chipotle dressing can be made a day in advance and kept refrigerated.
• For a spicier kick, add diced chipotle peppers to the dressing along with the sauce.

Keywords: Frito Cowboy Cabbage, Tex-Mex salad, coleslaw mix salad, chipotle dressing, Chili Cheese Fritos, quick no-cook salad