Introduction

Frito Cowboy Cabbage is a vibrant and crunchy salad packed with bold flavors and textures. Combining fresh vegetables, black beans, and a smoky chipotle dressing, this dish is finished with the irresistible crunch of Chili Cheese Fritos. It’s perfect as a side or a light meal that’s both hearty and refreshing.

A close-up of a white plate filled with a colorful salad that has multiple layers and textures. The bottom layer shows shredded light beige cabbage mixed with light orange shredded carrots. Scattered throughout are black beans, yellow corn kernels, and small diced red tomatoes adding specks of black, yellow, and red. There are also pieces of orange crunchy chips layered on top, some crushed and some whole, giving a crispy texture. The salad looks creamy with a light dressing binding all ingredients. A woman's hand is holding the plate from the bottom left corner. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bag (16 ounces) coleslaw mix
1 can (15 ounces) black beans, rinsed and drained
1 ½ cups 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, reserve a handful for topping
½ cup sour cream
½ cup 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 together until evenly mixed.
Step 2: In a medium bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth to make the chipotle dressing.
Step 3: When ready to serve, pour the dressing over the coleslaw mixture and stir gently to coat all ingredients.
Step 4: Add all but a handful of the Chili Cheese Fritos to the salad and stir gently again.
Step 5: Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top to add extra crunch.
Step 6: Serve immediately for the best texture and flavor.

Tips & Variations

For a milder kick, reduce or omit the jalapeño and use less chipotle sauce in the dressing.
Swap Chili Cheese Fritos for regular Fritos or tortilla chips for a different but equally tasty crunch.
Make the salad ahead but add the chips just before serving to keep them crispy.
Try adding diced avocado or shredded cheddar cheese for extra creaminess and flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the Fritos separate and add them just before serving to maintain their crunch. Reheating is not recommended as this is best enjoyed cold and crisp.

How to Serve

A close-up view of a white plate full of layered salad made of orange corn chips broken into pieces mixed with shredded white cabbage, whole black beans, small yellow corn kernels, finely chopped red tomatoes, and green herbs. The salad is creamy with a light dressing, and the chips add a crunchy texture visible on top and throughout. Part of a lime is visible in the background on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, substitute the sour cream and mayonnaise with plant-based alternatives and check that your Fritos are vegan-friendly. The rest of the salad ingredients are naturally vegan.

How spicy is this salad?

The salad has a mild to moderate level of heat from the jalapeño and chipotle sauce. You can adjust the spice by using less jalapeño or chipotle sauce according to your taste preference.