Frito Cowboy Cabbage Salad for Crunchy Tex-Mex Bliss

Frito Cowboy Cabbage Salad is a crunchy Tex-Mex delight combining fresh coleslaw, black beans, corn, and crispy Fritos.

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Lunch

Cuisine: Tex-Mex

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad Base

4 cups coleslaw mix substitute with shredded cabbage if needed
1 can black beans drained canned beans for convenience
1 cup sweet corn frozen corn works well if fresh isn’t available
1 diced red bell pepper
optional jalapeño add if you want extra heat
1 bunch green onions substitute with chives if desired
1/4 cup fresh cilantro parsley is a great alternative for those who aren’t fans of cilantro

For the Dressing

1 cup sour cream Greek yogurt can add a healthy twist
1/2 cup mayonnaise use vegan mayo to keep it plant-based
2 tablespoons lime juice fresh lime juice is best
2 tablespoons chipotle sauce mild salsa or smoked paprika can tone it down

For the Crunchy Topping

2 cups Chili Cheese Fritos can swap for tortilla strips or crispy onions

Equipment

Mixing bowl
Whisk
spatula

Method

Step-by-Step Instructions

In a large mixing bowl, combine 4 cups of coleslaw mix, 1 can of drained black beans, 1 cup of sweet corn, and 1 diced red bell pepper. Toss gently until mixed.
In a separate bowl, whisk together 1 cup of sour cream, 1/2 cup of mayonnaise, juice of 2 limes, and 2 tablespoons of chipotle sauce until smooth.
Pour the dressing over the salad base and toss until evenly coated.
Just before serving, sprinkle the salad with 2 cups of crushed Chili Cheese Fritos and mix in slightly.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 500mgPotassium: 300mgFiber: 6gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Combine the Fritos just before serving to maintain their crunch. Taste before adding extra salt as taco seasonings vary in saltiness.

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