Description
Frito Cowboy Cabbage combines seasoned cabbage with crunchy corn chips for a delightful dish.
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
Instructions
- In a large mixing bowl, combine the coleslaw mix, rinsed and drained black beans, drained corn kernels, finely diced jalapeño pepper, finely diced red bell pepper, sliced green onions, and chopped fresh cilantro.
- In a separate medium bowl, whisk together the sour cream, mayonnaise, fresh lime juice, chipotle sauce from adobo, taco seasoning, and ground cumin until well combined and smooth.
- Pour the prepared dressing over the vegetable mixture. Toss thoroughly to ensure all ingredients are evenly coated. For best flavor, you can chill for at least 30 minutes to allow the flavors to meld.
- Gently fold in most of the Chili Cheese Fritos into the salad mixture, reserving a small handful for garnish. Transfer the Frito Cowboy Cabbage to a serving dish. Garnish with the reserved Chili Cheese Fritos just before serving to maintain their crispness.
Notes
- Chill the salad for enhanced flavor.
- Adjust spice level by adding more or less jalapeño.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 10 mg