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Frito Cowboy Cabbage

Viral Tex-Mex coleslaw loaded with crunchy cabbage, veggies, beans, corn, creamy chipotle dressing, and Chili Cheese Fritos for addictive crunch.
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Prep Time 20 minutes
Chilling time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 bag (14-16 oz) coleslaw mix
  • 1 red bell pepper diced
  • 1-2 jalapeños seeded and diced
  • 1 can (15 oz) corn drained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 bunch green onions chopped
  • 1 bunch cilantro chopped
Dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2-3 tbsp chipotles in adobo chopped
  • 0.25 cup lime juice
Crunch
  • 1 bag (9-10 oz) Chili Cheese Fritos lightly crushed

Equipment

  • Large mixing bowl
  • Small bowl
  • Whisk

Method
 

  1. In a large bowl, combine coleslaw mix, bell pepper, jalapeños, corn, black beans, green onions, and cilantro.
  2. In a small bowl, whisk mayonnaise, sour cream, chipotles, lime juice, salt, and pepper.
  3. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour.
  4. Just before serving, stir in most crushed Fritos. Top with remaining.
  5. Serve chilled.

Notes

Add Fritos just before serving to keep crunchy. Make dressing ahead for deeper flavor. Store without Fritos up to 3 days in fridge.