Frito Cowboy Cabbage Recipe

Introduction

The Frito Cowboy Cabbage is a vibrant and flavorful salad packed with fresh vegetables, beans, and a creamy chipotle dressing. Topped with crunchy Chili Cheese Fritos, this dish offers a perfect balance of texture and smoky heat, making it an ideal side 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, divided (reserve 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 canned 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 well to evenly mix all the ingredients.
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: When ready to serve, pour the dressing over the salad mixture and stir to coat thoroughly.
4. Step 4: Add all but a handful of the Chili Cheese Fritos to the salad and gently fold them in to maintain some crunchiness.
5. Step 5: Just before serving, sprinkle the reserved handful of Fritos over the top for extra texture and crunch. Serve immediately.

Tips & Variations

• For added protein, mix in grilled chicken or cooked ground beef before adding the dressing.
• Adjust the chipotle sauce amount to control the spice level according to your preference.
• Substitute the Chili Cheese Fritos with regular corn chips or tortilla strips for a different texture.
• Make the dressing ahead and store separately to preserve the crunch of the Fritos until serving.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Mix the dressing into the salad only when ready to serve to keep the Fritos crunchy. Leftovers can be reheated if desired, but the salad is best enjoyed cold and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

To make the salad vegan, substitute the sour cream and mayonnaise with plant-based alternatives and ensure the taco seasoning and chipotle sauce contain no animal products.

How spicy is this salad?

The salad has a mild to moderate spicy kick thanks to the chipotle dressing and jalapeño. You can reduce or omit the jalapeño and chipotle sauce for a milder flavor.

Frito Cowboy Cabbage Recipe

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★★★★★

4.5 from 51 reviews

Frito Cowboy Cabbage is a vibrant and flavorful salad combining crunchy coleslaw mix with black beans, corn, jalapeño, and bell peppers, all tossed in a creamy, zesty chipotle dressing. Enhanced with bold taco seasoning and the irresistible crunch of Chili Cheese Fritos, this refreshing dish is perfect as a light lunch or side.

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

Ingredients

Scale 1x2x3x

Salad

• 1 bag (16 ounces) coleslaw mix
• 1 can (15 ounces) black beans, rinsed, 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

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 thoroughly until all ingredients are evenly mixed and well distributed.
2. Prepare Chipotle Dressing: In a separate medium bowl, whisk together the sour cream, mayonnaise, fresh lime juice, and chipotle sauce until smooth and creamy, forming about 1¼ cups of dressing.
3. Dress the Salad: When ready to serve, pour the chipotle dressing over the coleslaw mixture. Add all but a handful of the Chili Cheese Fritos, then gently stir to evenly coat the salad ingredients with dressing and to distribute the Fritos.
4. Garnish and Serve: Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top to add an extra crunchy texture. Serve immediately to enjoy the crispness and zest of the salad.

Notes

• To keep the Fritos crunchy, add them right before serving rather than mixing them in too early.
• You can adjust the level of spiciness by varying the amount of jalapeño and chipotle sauce in the dressing.
• This salad is best enjoyed fresh but can be refrigerated in an airtight container for up to 1 day without the Frito topping.
• For a dairy-free version, substitute sour cream and mayonnaise with plant-based alternatives.
• Use fresh lime juice for the most vibrant flavor in the dressing.

Keywords: cowboy cabbage salad, Frito salad, chipotle dressing, coleslaw mix, black bean salad, no-cook salad, southwestern salad, easy summer salad