Frito Cowboy Cabbage Recipe

Introduction

Frito Cowboy Cabbage is a vibrant, crunchy salad packed with bold flavors and a creamy chipotle dressing. It combines fresh vegetables, black beans, and a spicy twist, making it a perfect side dish for any casual meal or barbecue.

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 all ingredients are evenly mixed.
2. Step 2: In a separate medium bowl, whisk together 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.
4. Step 4: Add all but a handful of the Chili Cheese Fritos to the salad, gently stirring to coat everything with the dressing.
5. Step 5: Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top for extra crunch.
6. Step 6: Serve immediately to enjoy the crisp texture of the Fritos and fresh vegetables.

Tips & Variations

• For a milder salad, reduce the amount of jalapeño or remove it completely.
• Add diced avocado for a creamy texture contrast.
• Try swapping out the Chili Cheese Fritos for regular Fritos or tortilla chips for a different crunch.
• If you prefer a vegan version, substitute sour cream and mayonnaise with plant-based alternatives.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. To keep the Fritos crunchy, only add them right before serving. Reheat is not recommended since this is a cold salad.

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 ingredients and dressing separately a few hours in advance, but add the Fritos and combine just before serving to maintain crunch.

What can I use instead of chipotle sauce?

If you don’t have chipotle sauce, you can substitute with a mix of smoked paprika and hot sauce, or a small amount of adobo sauce from canned chipotle peppers for similar smoky heat.

Frito Cowboy Cabbage Recipe

Print Recipe

★★★★★

5 from 81 reviews

Frito Cowboy Cabbage is a flavorful, no-cook salad that combines crunchy coleslaw mix, black beans, corn, fresh vegetables, and a zesty chipotle dressing. Topped with crunchy Chili Cheese Fritos, this salad offers a perfect blend of textures and smoky, tangy flavors, making it an ideal quick and satisfying side dish or light meal.

• Author: Leo
• 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, not the peppers)

Instructions

1. Combine Salad Ingredients: In a large bowl, add the coleslaw mix, black beans, drained corn kernels, finely diced jalapeño, red bell pepper, sliced green onions, chopped cilantro, taco seasoning, and ground cumin. Toss all the ingredients together thoroughly to ensure they are evenly mixed.
2. Prepare the 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, forming the chipotle dressing.
3. Dress the Salad: Pour the prepared chipotle dressing over the salad mixture in the large bowl.
4. Add Fritos to Coat: Add all but a handful of the Chili Cheese Fritos into the salad and gently stir to coat all ingredients evenly with the dressing and to incorporate the Fritos throughout the salad.
5. Top with Remaining 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 freshness and crunch of the Fritos.

Notes

• This salad is best served immediately to maintain the crunchiness of the Fritos.
• You can adjust the amount of chipotle sauce to make the dressing more or less spicy according to your taste.
• For a gluten-free version, confirm that the taco seasoning and Fritos are gluten-free.
• Leftover salad can be stored, but Fritos will lose their crunch if added in advance.
• Feel free to swap sour cream and mayonnaise with Greek yogurt for a lighter dressing option.

Keywords: Frito Cowboy Cabbage, chipotle dressing, crunchy salad, coleslaw salad, black bean salad, quick salad recipe, no cook salad