Description
A fun twist on the classic Cowboy Cabbage with crispy cabbage, savory black beans, sweet corn, and a crunchy topping of Chili Cheese Fritos.
Ingredients
Scale
- 1 bag (16 ounces) coleslaw mix
- 1 can (15 ounces) black beans, rinsed and 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 (reserve 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 bowl, combine the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, and cilantro. Toss until well mixed.
- In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce until smooth.
- Pour the dressing over the vegetable mixture, and add all but a handful of Fritos. Gently stir to combine, being careful not to crush the Fritos.
- Top with reserved Fritos just before serving for that crispy finish.
- Serve immediately for the best flavor and texture.
Notes
Vegetable mixture can be prepared ahead of time. Mix with dressing and Fritos just before serving to maintain crunchiness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg