Frito Cowboy Cabbage Recipe

Introduction

Frito Cowboy Cabbage is a vibrant and crunchy salad loaded with bold southwestern flavors. Combining fresh vegetables, black beans, and a creamy chipotle dressing with the irresistible crunch of Chili Cheese Fritos, this dish is perfect for a quick lunch or a flavorful side.

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 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 stir gently to coat all ingredients well.
4. Step 4: Add all but a handful of the Chili Cheese Fritos to the salad and toss gently to combine.
5. Step 5: Just before serving, top the salad with the remaining handful of Chili Cheese Fritos for extra crunch.
6. Step 6: Serve immediately to enjoy the fresh flavors and crunchy texture.

Tips & Variations

• For a milder version, omit the jalapeño or reduce the chipotle sauce in the dressing.
• Add grilled chicken or shrimp to make this salad a complete meal.
• Swap out the Chili Cheese Fritos for plain corn chips if you prefer less spice.
• Fresh lime juice is key for brightness; avoid bottled for best flavor.

Storage

This salad is best enjoyed fresh to maintain the crunch of the Fritos. If storing leftovers, keep the salad and dressing separate and combine just before serving. Refrigerate in airtight containers for up to 2 days. When reheating protein additions, reassemble the salad 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 ingredients and dressing separately in advance, but combine them and add the Fritos just before serving to keep the chips crunchy.

Can I use fresh corn instead of canned?

Yes, fresh corn kernels work well and add extra sweetness and texture. Simply cook and cool them before mixing into the salad.

Frito Cowboy Cabbage Recipe

Print Recipe

★★★★★

4.8 from 733 reviews

Frito Cowboy Cabbage is a vibrant, Tex-Mex inspired salad that combines crunchy coleslaw mix, black beans, corn, and fresh peppers with a creamy, smoky chipotle dressing. Finished with a generous crunch from Chili Cheese Fritos, this salad is a flavorful, easy-to-make dish perfect for quick lunches, potlucks, or summer gatherings.

• Author: Natalie
• 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 (the sauce only, not the peppers)

Instructions

1. Mix Salad Ingredients: In a large bowl, combine the coleslaw mix, rinsed and drained black beans, drained corn kernels, finely diced jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Toss everything together until the mixture is evenly combined and well distributed.
2. Prepare the Dressing: In a separate medium bowl, whisk together the sour cream, mayonnaise, fresh lime juice, and chipotle sauce until smooth and homogeneous. This creates about 1 ¼ cups of a smoky, creamy chipotle dressing that will complement the salad perfectly.
3. Toss Salad with Dressing: When ready to serve, pour the prepared chipotle dressing over the salad mixture. Add all but a handful of the Chili Cheese Fritos into the bowl and gently stir to coat all ingredients evenly with the dressing and to incorporate the Fritos into the salad.
4. Top with Fritos: Transfer the dressed salad to a serving dish if desired. Just before serving, sprinkle the reserved handful of Chili Cheese Fritos over the top for extra crunch and vibrant presentation.
5. Serve Immediately: This salad is best enjoyed fresh to retain the crispness of the vegetables and the crunchy texture from the Fritos. Serve it immediately as a standalone dish or as a side for Mexican-inspired meals.

Notes

• For an extra kick, leave some seeds in the jalapeño or add more chipotle sauce to the dressing.
• Substitute mayonnaise with Greek yogurt for a lighter dressing option.
• To keep the Fritos crunchy longer, add them just before serving.
• This salad can be prepared a few hours ahead but toss with Fritos at the last minute to avoid sogginess.
• Use fresh lime juice for the best flavor in the dressing.

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