Description
A refreshing and crunchy cowboy cabbage salad topped with savory ingredients and a spicy chipotle dressing.
Ingredients
Scale
- 1 bag (16 ounces) coleslaw mix
- 1 can (15 ounces) black beans, rinsed and drained
- 1 1/2 cups 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, divided
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup fresh lime juice
- 2 tablespoons chipotle sauce from canned chipotles in adobo
Instructions
- Place the coleslaw mix, black beans, corn, jalapeño pepper, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin in a large bowl. Gently toss until the mixture is thoroughly combined.
- In a medium bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until the dressing is smooth and uniform.
- Pour the chipotle dressing over the coleslaw mixture and toss gently to coat all vegetables evenly.
- Fold in all but a handful of the Chili Cheese Fritos, ensuring they are distributed throughout. Just prior to serving, sprinkle the reserved Fritos on top to maintain their crisp texture.
- Serve immediately for optimum freshness and crunch.
Notes
- Adjust the amount of jalapeño to control the spiciness.
- This salad can be made a few hours in advance; however, add Fritos just before serving to keep them crispy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg