Dinner

Frito Cowboy Cabbage Recipe

ByHarry Bern October 18, 2025October 18, 2025

Introduction

This Frito Cowboy Cabbage salad is a vibrant, crunchy mix of fresh vegetables, creamy chipotle dressing, and bold flavors. Perfect for a quick lunch or a flavorful side, it combines the smoky heat of chipotle with the satisfying crunch of Chili Cheese Fritos.

A white round plate filled with a colorful mixed salad that has about three main layers: the base is shredded light green and purple cabbage mixed with small, thin slices of orange carrots, the middle layer is scattered black beans and yellow corn kernels, and the top layer is broken pieces of crunchy orange chips spread unevenly across the salad. The texture looks creamy with a light dressing holding the ingredients together. The plate sits on a white marbled surface with some lime halves and extra chips around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, reserving 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 (just the sauce, not the peppers)

Instructions

Step 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 everything together until evenly mixed.
Step 2: In a separate medium bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth to create the chipotle dressing.
Step 3: Pour the dressing over the salad mixture and stir gently to coat all the ingredients.
Step 4: Add all but a handful of the Chili Cheese Fritos to the salad and gently mix to combine.
Step 5: Just before serving, sprinkle the reserved handful of Chili Cheese Fritos on top for extra crunch.
Step 6: Serve immediately and enjoy this bold, crunchy salad.

Tips & Variations

For milder heat, use less jalapeño or omit it entirely.
Substitute the chipotle sauce with smoked paprika for a milder smoky flavor.
Add cooked grilled chicken or shredded rotisserie chicken for added protein.
Use homemade taco seasoning to control salt and spice levels.
For a dairy-free version, replace sour cream and mayonnaise with avocado and dairy-free yogurt.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days to keep the Fritos crunchy. Add the chips just before serving. Leftovers can be eaten cold or at room temperature but are best enjoyed fresh.