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Creamy Frito Cowboy Cabbage with black beans, corn, and chili cheese Fritos on top.

Frito Cowboy Cabbage

A bold, crunchy Tex-Mex inspired cabbage salad loaded with coleslaw mix, beans, corn, peppers, and a creamy chipotle-lime dressing—topped with chili cheese corn chips (like Fritos) for an unforgettable crunch.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Tex-Mex
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 bag (16 oz) coleslaw mix shredded green & purple cabbage with carrots
  • 1 can (15 oz) black beans rinsed and drained
  • 1½ cups corn kernels drained (canned or thawed frozen)
  • 1 medium jalapeño pepper seeded and finely diced (optional for heat)
  • 1 small red bell pepper seeded and finely diced
  • 3 green onions green onions finely sliced
  • ¼ cup fresh cilantro finely chopped
  • 1 tbsp taco seasoning
  • ½ tsp ground cumin
  • 1 bag (9.75 oz) Chili Cheese Fritos reserve a handful for topping until serving
Chipotle-Lime Dressing
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ cup fresh lime juice about 2 limes
  • 2 tbsp chipotle sauce from canned chipotles in adobo (just the sauce, not whole peppers) or to taste

Equipment

  • Large Mixing Bowl
  • Whisk
  • Serving bowl

Method
 

  1. In a large bowl, combine the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Toss to evenly mix. :contentReference[oaicite:1]{index=1}
  2. In a separate bowl, whisk together sour cream, mayonnaise, fresh lime juice, and chipotle sauce until smooth. This makes the creamy dressing. :contentReference[oaicite:2]{index=2}
  3. Pour the dressing over the salad mixture and toss well to coat all ingredients. :contentReference[oaicite:3]{index=3}
  4. Just before serving, add most of the Chili Cheese Fritos, gently fold them in, and reserve a handful to sprinkle on top for extra crunch. :contentReference[oaicite:4]{index=4}
  5. Serve immediately for best crunch, or refrigerate (without Fritos) for up to 3 days and add the chips when ready. :contentReference[oaicite:5]{index=5}

Notes

This salad is ideal for BBQs, potlucks, and taco-night sides. The Fritos add bold flavor and wonderful texture—make sure to add them just before serving so they stay crisp. :contentReference[oaicite:6]{index=6}