Frito Cowboy Cabbage
A colorful and crunchy dish that combines fresh ingredients, savory flavors, and a delightful twist from Fritos, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 1 bag 16 ounces coleslaw mix
- 1 can 15 ounces black beans, rinsed and drained
- 1.5 cups canned corn kernels, drained (approximately 247.5 g)
- 1 medium jalapeño pepper, seeded and finely diced
- 1 small red bell pepper, seeded and finely diced
- 3 pieces green onions, finely sliced
- 0.25 cup fresh cilantro, finely chopped
- 1 tablespoon taco seasoning
- 0.5 teaspoon ground cumin
- 1 bag 9.75 ounces Chili Cheese Fritos (reserve a handful for topping)
Dressing Ingredients
- 0.5 cup sour cream (can be substituted with Greek yogurt)
- 0.5 cup mayonnaise
- 0.25 cup fresh lime juice (about 2 limes)
- 2 tablespoons chipotle sauce from a can of chipotles in adobo (only the sauce)
Instructions
Preparation
- In a large bowl, combine the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, and cilantro. Mix these until well combined, about 2 minutes.
- In a separate bowl, whisk the sour cream, mayonnaise, lime juice, and chipotle sauce until the mixture is smooth and creamy, about 1-2 minutes.
- Pour the dressing over the vegetable mixture and add all but a handful of Fritos. Stir gently to combine, making sure not to break the Fritos, about 1-2 minutes.
- Top with the reserved Fritos for a delightful crunch just before serving.
Notes
For best flavor and texture, serve Frito Cowboy Cabbage chilled or at room temperature. Avoid mixing in Fritos until just before serving to maintain their crunch.