Bold Frito Cowboy Cabbage Salad That Everyone Will Love

A vibrant and satisfying no-cook Tex-Mex Bold Frito Cowboy Cabbage Salad perfect for BBQs and busy weeknights.

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Salads

Cuisine: Tex-Mex

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad Base

1 package Coleslaw Mix can substitute with finely shredded fresh cabbage
1 can Black Beans drained
1 cup Corn canned or frozen
1 cup Red Bell Pepper diced
1 Jalapeño finely chopped; omit for milder dish
1 bunch Green Onions sliced; can substitute with red onions
1/4 cup Fresh Cilantro chopped; can substitute with parsley

For the Topping

2 cups Chili Cheese Fritos or other crunchy toppings

For the Dressing

1 cup Sour Cream can substitute with plain yogurt
1/2 cup Mayonnaise use vegan mayo for plant-based option
2 tablespoons Lime Juice freshly squeezed
1 tablespoon Chipotle Sauce adjust to taste

Equipment

mixing bowl
Whisk

Method

Preparation

In a large mixing bowl, combine the coleslaw mix, black beans, corn, red bell pepper, jalapeño, green onions, and cilantro. Toss gently to mix.
In a separate bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until well-blended.
Pour the dressing over the salad base and gently fold to combine without crushing the ingredients.
Sprinkle Chili Cheese Fritos on top right before serving to maintain their crunch.
Serve immediately for the best texture and flavor.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 400mgPotassium: 300mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in the fridge for up to 2 days, but keep salad and dressing separate to maintain crunch. Add Fritos just before serving.

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