Frito Cowboy Cabbage Southwestern Salad (Print Version)

Crunchy coleslaw with black beans, corn, and Chili Cheese Fritos tossed in smoky chipotle dressing.

# Components:

→ Salad

01 - 1 bag (16 oz) coleslaw mix
02 - 1 can (15 oz) black beans, rinsed and drained
03 - 1.5 cups canned corn kernels, drained
04 - 1 medium jalapeño pepper, seeded and finely diced
05 - 1 small red bell pepper, seeded and finely diced
06 - 3 green onions, finely sliced
07 - 0.25 cup fresh cilantro, finely chopped
08 - 1 tablespoon taco seasoning
09 - 0.5 teaspoon ground cumin
10 - 1 bag (9.75 oz) Chili Cheese Fritos, reserving a handful for topping

→ Chipotle Dressing

11 - 0.5 cup sour cream
12 - 0.5 cup mayonnaise
13 - 0.25 cup fresh lime juice, approximately 2 limes
14 - 2 tablespoons chipotle sauce from canned chipotles in adobo

# Directions:

01 - In a large mixing bowl, combine coleslaw mix, black beans, corn, jalapeño pepper, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Toss until well mixed.
02 - In a separate medium bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth and well combined.
03 - Pour chipotle dressing over the salad mixture and toss until evenly coated.
04 - Add all but a reserved handful of Chili Cheese Fritos to the salad and gently stir to combine.
05 - Just before serving, top with the reserved Fritos for extra crunch.
06 - Serve immediately.

# Expert Advice:

01 -
  • The Fritos stay crispy until the last second, giving you that textural contrast that makes every bite feel intentional.
  • It comes together in twenty minutes, which means you can make it while everything else is cooking and still look like you have your life together.
  • The chipotle dressing is genuinely addictive—tangy, smoky, and just spicy enough to keep you reaching for another forkful.
02 -
  • Don't add the Fritos more than an hour before serving, or they'll absorb moisture and turn sad and soggy—this is the one non-negotiable timing rule.
  • The chipotle sauce is milder than you might expect, so if you want serious heat, you can actually dice up one or two of the whole chipotles and add them to the dressing instead of using only the sauce.
03 -
  • If your lime is hard and resistant to juicing, microwave it for twenty seconds to soften it and release the juice.
  • Taste the dressing before you add it to the salad and adjust the lime or chipotle sauce to your preference—this five-minute step prevents regrets.
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