Frito Cowboy Cabbage Salad Recipe

Introduction

This Frito Cowboy Cabbage Salad is a vibrant and crunchy dish bursting with southwestern flavors. Combining fresh vegetables, black beans, and a smoky chipotle dressing, it’s topped with crispy Chili Cheese Fritos for a delightful texture contrast. Perfect as a side or a light main, this salad is sure to please at any gathering.

Ingredients

• 1 bag (16 ounces) coleslaw mix
• 1 can (15 ounces) black beans, rinsed and drained
• 1 1/2 cups 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
• 1/4 cup fresh cilantro, finely chopped
• 1 tablespoon taco seasoning
• 1/2 teaspoon ground cumin
• 1 bag (9.75 ounces) Chili Cheese Fritos, divided
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup fresh lime juice
• 2 tablespoons chipotle sauce from canned chipotles in adobo

Instructions

1. Step 1: In a large bowl, combine the coleslaw mix, black beans, corn, jalapeño pepper, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Gently toss until well mixed.
2. Step 2: In a separate medium bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until the dressing is smooth and evenly blended.
3. Step 3: Pour the chipotle dressing over the vegetable mixture. Toss gently to coat all ingredients evenly with the dressing.
4. Step 4: Fold in all but a small handful of Chili Cheese Fritos, distributing them throughout the salad.
5. Step 5: Just before serving, sprinkle the reserved Fritos over the top to keep them crisp. Serve immediately for the best flavor and crunch.

Tips & Variations

• For extra heat, leave some seeds in the jalapeño or add a dash of cayenne pepper to the dressing.
• Substitute plain corn chips if Chili Cheese Fritos aren’t available, though the original adds a unique cheesy flavor.
• Add diced avocado for creaminess and additional texture.

Storage

Store the salad without the Fritos in an airtight container in the refrigerator for up to 2 days. To maintain crunch, add the Fritos just before serving. The salad can be reheated slightly, but it is best enjoyed 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?

Yes, you can prepare the salad up to a day in advance, but keep the Fritos separate until serving to prevent sogginess.

What if I don’t like spicy food?

Simply omit the jalapeño and reduce or leave out the chipotle sauce for a milder flavor that still tastes great.

Frito Cowboy Cabbage Salad Recipe

Print Recipe

★★★★★

4.9 from 664 reviews

A vibrant and crunchy Frito Cowboy Cabbage Salad combining coleslaw mix, black beans, corn, peppers, and a smoky chipotle dressing, topped with Chili Cheese Fritos for a delightful Tex-Mex twist perfect for quick lunches or potlucks.

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

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 bag (16 ounces) coleslaw mix
• 1 can (15 ounces) black beans, rinsed and drained
• 1 1/2 cups 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
• 1/4 cup fresh cilantro, finely chopped
• 1 tablespoon taco seasoning
• 1/2 teaspoon ground cumin
• 1 bag (9.75 ounces) Chili Cheese Fritos, divided

Dressing Ingredients

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup fresh lime juice
• 2 tablespoons chipotle sauce from canned chipotles in adobo

Instructions

1. Combine the Salad Ingredients: Place the coleslaw mix, black beans, corn, jalapeño pepper, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin in a large bowl. Gently toss until the mixture is thoroughly combined, ensuring even distribution of flavors and vegetables.
2. Prepare the Dressing: In a medium bowl, whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce until the dressing is smooth and uniform in texture, providing a creamy and smoky flavor base for the salad.
3. Dress the Salad: Pour the chipotle dressing over the coleslaw mixture and toss gently to coat all the vegetables evenly, making sure every bite is infused with the rich, tangy dressing.
4. Add Chili Cheese Fritos: Fold in all but a handful of the Chili Cheese Fritos, distributing them throughout the salad for added crunch and cheesy flavor. Reserve the remaining Fritos for topping.
5. Serve with a Crunch Topping: Just prior to serving, sprinkle the reserved Fritos on top of the salad to maintain their crisp texture, enhancing both flavor and presentation. Serve immediately for optimal freshness and crunch.

Notes

• For extra heat, leave some jalapeño seeds in or add a dash of hot sauce to the dressing.
• Make sure to add the reserved Fritos just before serving to prevent sogginess.
• This salad is great for potlucks and can be made a few hours ahead but keep the Fritos separate until serving.
• Substitute plain Fritos or tortilla chips if desired, but Chili Cheese Fritos add a unique flavor.
• Feel free to add diced avocado for creaminess and extra nutrition.

Keywords: Frito salad, Cowboy salad, Tex-Mex salad, coleslaw salad, black bean salad, chili cheese Fritos, chipotle dressing