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Crunchy Frito Cowboy Cabbage Salad Ready in Minutes

A vibrant no-cook Frito Cowboy Cabbage Salad bursting with Tex-Mex flavors, ideal for summer gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Tex-Mex
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 bag Coleslaw Mix Can use fresh finely shredded cabbage.
  • 1 can Black Beans Ensure well-drained.
  • 1 cup Corn Frozen or fresh.
  • 1 medium Red Bell Pepper Can substitute with yellow or orange.
  • 1 medium Jalapeño Adjust for milder flavor.
  • 3 stalks Green Onions Chopped.
  • 1/4 cup Cilantro Optional.
  • 1 cup Chili Cheese Fritos Alternative: tortilla strips or crushed chips.
For the Dressing
  • 1/2 cup Sour Cream Can substitute with Greek yogurt.
  • 1/4 cup Mayonnaise Vegan mayo for plant-based option.
  • 2 tablespoons Lime Juice Lemon juice can be used as a substitute.
  • 1 tablespoon Chipotle Sauce Reduce for milder kick.

Equipment

  • Large mixing bowl
  • Medium bowl
  • spatula
  • whisk

Method
 

Preparation Steps
  1. In a large mixing bowl, combine the coleslaw mix, drained black beans, and corn. Add chopped red bell pepper, minced jalapeño, chopped green onions, and cilantro. Toss gently until evenly mixed.
  2. In a separate bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth. Set aside.
  3. Pour the dressing over the salad mixture and gently fold until coated.
  4. Crush a handful of Chili Cheese Fritos and sprinkle them over the top before serving.
  5. Serve immediately and enjoy!

Notes

Use fresh ingredients for best flavor. Store leftovers without Fritos to maintain crunch.