Frito Cowboy Cabbage Recipe

Introduction

Frito Cowboy Cabbage is a vibrant and crunchy salad packed with bold flavors and a spicy chipotle dressing. This easy-to-make dish combines fresh vegetables, beans, and the irresistible crunch of Chili Cheese Fritos, making it 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

1. 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 everything together until evenly mixed.
2. Step 2: In a separate medium bowl, whisk together the sour cream, mayonnaise, fresh lime juice, and chipotle sauce until smooth to create the chipotle dressing.
3. Step 3: Pour the dressing over the salad mixture and gently stir to coat all ingredients well.
4. Step 4: Add all but a handful of the Chili Cheese Fritos into the salad and stir gently again to combine.
5. Step 5: Just before serving, sprinkle the reserved handful of Fritos on top for extra crunch.
6. Step 6: Serve immediately to enjoy the salad’s fresh textures and bold flavors.

Tips & Variations

• For added protein, try mixing in cooked, shredded chicken or ground beef seasoned with taco spices.
• If you prefer a milder salad, omit the jalapeño or use a smaller amount.
• Substitute plain corn chips if Chili Cheese Fritos are unavailable, though the cheese flavor adds a nice touch.
• Make the dressing a day ahead to allow flavors to deepen, but keep Fritos separate until serving to maintain crunch.

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. If the salad has softened, give it a gentle toss and add a little fresh lime juice to brighten flavors when reheating is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Frito Cowboy Cabbage ahead of time?

You can prepare the salad and dressing a day ahead, but keep the Fritos separate until just before serving to preserve their crunch.

What can I substitute for chipotle sauce if I don’t have it?

If you don’t have chipotle sauce, you can use a small amount of smoked paprika and a touch of hot sauce to mimic the smoky heat, though the flavor will be slightly different.

Frito Cowboy Cabbage Recipe

Print Recipe

★★★★★

4.7 from 77 reviews

Frito Cowboy Cabbage is a vibrant, zesty salad combining crunchy coleslaw mix with black beans, corn, and colorful peppers, all tossed in a creamy chipotle lime dressing and topped with Chili Cheese Fritos for an irresistible crunch. This no-cook, quick-to-assemble dish makes an excellent side or standalone light meal with bold southwestern flavors.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 to 8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Southwestern American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Combine Salad Ingredients: In a large bowl, add the coleslaw mix, rinsed and drained black beans, drained canned corn, finely diced jalapeño, diced red bell pepper, sliced green onions, chopped fresh cilantro, taco seasoning, and ground cumin. Toss everything together thoroughly until evenly combined.
2. Make the Dressing: In a separate medium bowl, whisk together the sour cream, mayonnaise, fresh lime juice, and chipotle adobo sauce until the mixture is smooth and well blended, creating a creamy chipotle dressing totaling about 1 ¼ cups.
3. Dress the Salad: Pour the dressing over the salad mixture. Stir gently to ensure that all ingredients are coated evenly with the dressing.
4. Add Fritos: Add all but a handful of the Chili Cheese Fritos into the salad mixture. Gently toss to combine, distributing the Fritos without crushing them too much.
5. Top and Serve: Just before serving, sprinkle the reserved handful of Chili Cheese Fritos over the top of the salad for extra crunch and visual appeal. Serve immediately to enjoy the Fritos’ crispness and freshness of ingredients.

Notes

• This salad is best served immediately after adding the Fritos to maintain their crisp texture.
• For a spicier kick, leave some seeds in the jalapeño or add extra chipotle sauce to the dressing.
• Can be customized with optional add-ins like diced avocado, shredded cheese, or cooked grilled chicken for added protein.
• To make it vegan, substitute sour cream and mayonnaise with plant-based alternatives and ensure Fritos are vegan-friendly.
• Store leftover salad without Fritos separately in the fridge for up to 2 days and add fresh Fritos when ready to serve.

Keywords: Frito Salad, Cowboy Cabbage Salad, Southwestern Salad, Chipotle Dressing, No-Cook Salad, Coleslaw Salad with Fritos, Vegan-Friendly Salad Option