Frito Cowboy Cabbage Recipe

Introduction

If you are looking for a bold, flavor-packed variation of coleslaw, this is it! Frito Cowboy Cabbage is loaded with crunchy coleslaw mix, black beans, corn, fresh peppers, and a creamy chipotle dressing. It’s the perfect side for BBQs, potlucks, or taco night.

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 gently to mix everything evenly.
2. Step 2: In a separate medium bowl, whisk together sour cream, mayonnaise, fresh lime juice, and chipotle sauce until smooth to create the chipotle dressing.
3. Step 3: Pour the dressing over the salad mixture and gently stir to coat all the ingredients.
4. Step 4: Add all but a handful of the Chili Cheese Fritos to the salad and gently toss again to combine.
5. Step 5: Just before serving, sprinkle the reserved Fritos over the top of the salad to add a crunchy finish.
6. Step 6: Serve immediately and enjoy the bold flavors and crunchy textures.

Tips & Variations

• For extra heat, leave some seeds in the jalapeño or add a diced chipotle pepper along with the chipotle sauce.
• Use plain Fritos or tortilla chips if Chili Cheese Fritos aren’t available.
• Add diced avocado for a creamy texture contrast.
• Make the salad a few hours ahead but keep the Fritos separate until just before serving to maintain their crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Because the Fritos will soften over time, keep any extra chips separate and add them right before serving if reheating or serving later. Reheat is not recommended as this salad is best enjoyed cold and crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply substitute the sour cream and mayonnaise with plant-based alternatives and ensure your Fritos are vegan-friendly.

How long can I prepare this salad in advance?

It’s best to prepare the salad mixture up to a day ahead and keep the dressing and Fritos separate. Combine them just before serving to keep everything fresh and crunchy.

Frito Cowboy Cabbage Recipe

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★★★★★

4.4 from 76 reviews

Frito Cowboy Cabbage is a bold and flavorful coleslaw variation packed with crunchy coleslaw mix, black beans, corn, fresh jalapeño and red bell peppers, green onions, and fresh cilantro. Tossed in a creamy chipotle dressing made with sour cream, mayonnaise, lime juice, and chipotle sauce, it’s topped with crunchy Chili Cheese Fritos for an addictive texture contrast. Perfect as a side dish for BBQs, potlucks, or taco night, this no-cook salad combines smoky, spicy, and tangy tastes with satisfying crunch.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: American

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, only the sauce

Instructions

1. Mix salad together: In a large bowl, combine the coleslaw mix, rinsed black beans, drained corn kernels, diced jalapeño, diced red bell pepper, sliced green onions, chopped cilantro, taco seasoning, and ground cumin. Toss all the ingredients together thoroughly until evenly mixed.
2. Make the dressing: In a separate medium bowl, whisk together the sour cream, mayonnaise, fresh lime juice, and chipotle sauce until the mixture is smooth and creamy. This creates roughly 1 ¼ cups of chipotle dressing.
3. Combine dressing and salad: Pour the prepared chipotle dressing over the mixed salad ingredients. Gently stir to coat the salad evenly with the dressing.
4. Add Fritos into the salad: Add all but a small handful of the Chili Cheese Fritos into the salad and gently stir to distribute the crunchy chips throughout without breaking them too much.
5. Top with remaining Fritos: Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top of the salad to add extra crunch and visual appeal.
6. Serve immediately: This salad is best enjoyed fresh to maintain the crisp texture of the Fritos and vegetables. Serve right away as a vibrant, flavorful side dish.

Notes

• For best results, serve immediately after assembling to preserve the crunch of the Fritos.
• You can adjust the amount of chipotle sauce in the dressing to make it more or less spicy according to your taste.
• Keep a handful of Fritos aside until right before serving to maintain texture.
• This salad does not require cooking and is a great make-ahead dish for quick gatherings.
• Use fresh lime juice rather than bottled for the best flavor in the dressing.

Keywords: coleslaw, chipotle dressing, Frito salad, black bean salad, BBQ side dish, cowboy cabbage, no cook salad