Frito Cowboy Cabbage Recipe
Introduction
Frito Cowboy Cabbage is a zesty, crunchy salad packed with vibrant flavors and textures. Combining fresh vegetables, smoky chipotle dressing, and the irresistible crunch of Chili Cheese Fritos, this dish makes a perfect side or light meal for any occasion.
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
- 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 well to evenly mix all the ingredients.
- 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.
- Step 3: Pour the dressing over the salad mixture and stir gently to coat all the ingredients evenly.
- Step 4: Add in all but a handful of the Chili Cheese Fritos and gently fold them into the salad to combine.
- Step 5: Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top for an extra crunchy finish.
- Step 6: Serve the salad immediately to enjoy the freshest flavors and crunch.
Tips & Variations
- For extra heat, leave some seeds in the jalapeño or add a dash of hot sauce to the dressing.
- Substitute plain Fritos or another flavored chip if you prefer a different crunch or flavor.
- Add diced avocado or cherry tomatoes for more color and creaminess.
- Use fresh corn if in season for a sweeter taste instead of canned.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To keep the Fritos crunchy, store them separately and add just before serving. The salad may lose some crispness over time, so it’s best enjoyed 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 and dressing separately ahead of time, but it’s best to combine them and add the Fritos just before serving to maintain the crunch.
What can I substitute for chipotle sauce?
If you don’t have chipotle sauce, smoked paprika or a small amount of hot sauce can provide a similar smoky heat, though the flavor will be slightly different.
PrintFrito Cowboy Cabbage Recipe
A vibrant and crunchy Frito Cowboy Cabbage salad combining fresh vegetables, black beans, corn, and a spicy chipotle dressing, all tossed with crunchy Chili Cheese Fritos for added texture and bold flavor. Perfect as a quick, no-cook side dish or light meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
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 (just the sauce, not the peppers)
Instructions
- Mix salad together. In a large bowl, combine 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.
- Make dressing. In a separate medium bowl, whisk together the sour cream, mayonnaise, fresh lime juice, and chipotle sauce until the mixture is smooth and well combined, forming about 1 ¼ cups of chipotle dressing.
- Pour dressing over salad mixture. When ready to serve, pour the chipotle dressing over the coleslaw and vegetable mixture in the large bowl.
- Add Fritos and mix gently. Add all but a handful of the Chili Cheese Fritos into the salad and gently stir to coat all ingredients evenly without crushing the chips too much.
- Top salad with remaining Fritos. Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top to add a fresh crunch.
- Serve immediately. This salad is best enjoyed right away to maintain the crisp texture of the Fritos and freshness of the vegetables.
Notes
- For a milder version, reduce or omit the jalapeño pepper.
- You can substitute Chili Cheese Fritos with plain Fritos or another corn chip variety if preferred.
- Mix gently after adding Fritos to prevent them from breaking into small pieces.
- This salad can be prepared a few hours ahead, but add the Fritos just before serving to keep them crunchy.
- Chipotle sauce can be adjusted to taste depending on desired spiciness.
Keywords: Frito salad, cowboy cabbage salad, chipotle dressing, coleslaw mix salad, black bean salad, quick no-cook salad
