Name: Frito Cowboy Cabbage
Prep time: 20 min
Total time: 20 min
Cuisine: Tex-Mex
Ingredients: 1 bag (16 ounces) coleslaw mix; 1 can (15 ounces) black beans, rinsed and drained; 1.5 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; 1/4 cup fresh cilantro, finely chopped; 1 tablespoon taco seasoning; 1/2 teaspoon ground cumin; 1 bag (9.75 ounces) Chili Cheese Fritos, reserving a handful for topping; 1/2 cup (115 g) sour cream; 1/2 cup (116 g) mayonnaise; 1/4 cup fresh lime juice (about 2 limes); 2 tablespoons chipotle sauce from a can of chipotles in adobo (just the sauce, not the peppers)

Description

Frito Cowboy Cabbage is a bold, Tex-Mex inspired coleslaw that combines crunchy cabbage, hearty black beans, sweet corn, fresh peppers, and Chili Cheese Fritos, all tossed in a creamy, smoky chipotle dressing. This viral TikTok recipe is perfect for BBQs, potlucks, and taco nights. Ready in just 20 minutes with no cooking required!

Ingredients

Salad:

1 bag (16 ounces) coleslaw mix
1 can (15 ounces) black beans, rinsed and drained
1.5 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
1/4 cup fresh cilantro, finely chopped
1 tablespoon taco seasoning
1/2 teaspoon ground cumin
1 bag (9.75 ounces) Chili Cheese Fritos, reserving a handful for topping

Chipotle Dressing:

1/2 cup (115 g) sour cream
1/2 cup (116 g) mayonnaise
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons chipotle sauce from a can of chipotles in adobo (just the sauce, not the peppers)

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Instructions

Step 1 – Combine Salad Base

Dump coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin into your big bowl. Mix it around until the spices are spread out evenly. You don’t want to bite into a clump of cumin.

Step 2 – Make the Dressing

Whisk sour cream, mayo, lime juice, and chipotle sauce in your medium bowl until smooth. Gets you about 1.25 cups of dressing. Taste it here. Too mild? Add more chipotle sauce now before it goes on the salad.

Step 3 – Add Dressing

When you’re ready to eat, pour dressing over the slaw mixture. Mix it all up so everything’s coated. Don’t do this three hours early. You’ll have watery soup.

Step 4 – Add Fritos

Crush most of your Fritos with your hands and mix them in. Save some for the top. The ones you mix in will soften a bit and release their flavor into the salad. That’s what you want.

Step 5 – Top and Serve

Crush the rest of your Fritos over the top right before you put the bowl out. These stay crunchy and give you that satisfying chip crunch on top.

Notes

Drain your canned goods thoroughly! Extra liquid will water down your dressing and make everything soggy. I like to press the beans and corn gently with paper towels to get rid of excess moisture.
Adjust the heat to your liking. Start with 1 tablespoon of chipotle sauce if you’re heat-sensitive, then add more to taste. You can always add more, but you can’t take it away!
Use fresh lime juice, never bottled. The difference is NIGHT and DAY. Fresh lime juice is bright and zesty; bottled tastes flat and artificial.
Make it a meal by adding shredded rotisserie chicken or seasoned ground beef. Suddenly you’ve got a complete dinner!
Common mistake: Adding the Fritos too early. I learned this the hard way at my first potluck—soggy chips are sad chips! Add them at the last possible moment.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-cook
Cuisine: Tex-Mex