Description
A flavorful salad that combines fresh vegetables, beans, and a creamy chipotle dressing, topped with crunchy Fritos.
Ingredients
Scale
- 1 bag (16 ounces) coleslaw mix
- 1 can (15 ounces) black beans, rinsed, 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
- In a large bowl, combine coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin.
- Toss everything together until evenly combined.
- In a separate medium bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth.
- Pour the dressing over the coleslaw mixture when ready to serve.
- Add in all but a handful of Chili Cheese Fritos and gently stir to coat all ingredients.
- Top with the remaining handful of Chili Cheese Fritos just before serving.
- Serve immediately.
Notes
- This salad is best served fresh for maximum crunch.
- You can adjust the spiciness by adding more or less jalapeño.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 299
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 10 mg
Keywords: Frito Cowboy Cabbage