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Frito Cowboy Cabbage

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A hearty and colorful dish combining crunchy textures and bold flavors, perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 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. Wash fresh ingredients. Rinse black beans under cool water and drain the canned corn.
  2. In a large bowl, mix together coleslaw, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin.
  3. In a separate bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth.
  4. Pour the chipotle dressing over the cabbage mixture and stir gently to coat all ingredients.
  5. Add all but a handful of the Chili Cheese Fritos to the mixture and gently mix again.
  6. Top with reserved Fritos just before serving and enjoy!

Notes

Store leftovers in an airtight container; best enjoyed fresh. For a creamier version, consider using ranch dressing instead.

Nutrition

Keywords: Frito, Cowboy, Cabbage, salad, vegetarian, quick meal

Find it online: https://alexandrarecipes.com/frito-cowboy-cabbage/