Frito Cowboy Cabbage
A crunchy Tex-Mex salad combining coleslaw mix, black beans, corn, and topped with Chili Cheese Fritos, all brought together with a creamy chipotle dressing.
Ingredients
Vegetable Base
- 4 cups coleslaw mix Substitute with finely shredded cabbage for a fresher taste.
- 1 cup black beans Rinsed and drained.
- 1 cup canned corn kernels Fresh corn is a great seasonal substitute.
- 1 whole jalapeño pepper Adjust for spice preference.
- 1 whole red bell pepper Choose other sweet peppers if preferred.
- 3 whole green onions Leeks or chives are excellent alternatives.
- 1 bunch fresh cilantro Parsley can replace cilantro if desired.
Dressing
- 1/2 cup sour cream Greek yogurt is a healthier substitute.
- 1/4 cup mayonnaise Plant-based mayo works for a vegan version.
- 2 tablespoons fresh lime juice Lemon juice can serve as a suitable alternative.
- 2 tablespoons chipotle sauce from adobo Infuses dressing with smokiness and spice.
- 1 packet taco seasoning Consider using homemade for a healthier twist.
- 1 teaspoon ground cumin Can be omitted.
Crunchy Topping
- 2 cups Chili Cheese Fritos Save some for garnishing.
Instructions
Preparation
- Set up your chopping station. In a large mixing bowl, add your coleslaw mix or shredded cabbage.
- Slice the red bell pepper into thin strips or small dice, chop the green onions, finely mince the jalapeño, and roughly chop the cilantro. Toss all those veggies into the bowl with the cabbage.
- Add the rinsed and drained black beans and corn to the bowl.
Dressing
- In a separate medium bowl, whisk together sour cream, mayonnaise, lime juice, taco seasoning, cumin, and chipotle sauce.
- Adjust the dressing according to your taste preferences.
Assembly
- Pour the dressing over the veggie mixture and toss everything together using tongs for 1-2 minutes.
- Before serving, add the Chili Cheese Fritos, lightly crush about half of them, and sprinkle them over the salad.
- Toss a few more turns to keep pockets of crunch and serve immediately.
Notes
Keep the salad base and dressing separate for meal prep. The dressed salad holds in the fridge for 2-3 days, but Fritos should be added just before serving to retain their crunch.