Why You’ll Love Frito Cowboy Cabbage Recipe

I enjoy this recipe because it comes together in just minutes while still delivering huge flavor. I get a mix of creaminess, spice, crunch, and freshness in every bite. The Fritos give it a fun, unexpected twist that makes the dish memorable, and the chipotle dressing adds a smoky heat that I can adjust to my taste. It’s a crowd-pleaser that I can whip up anytime.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Salad
1 bag (16 ounces) coleslaw mix
1 can (15 ounces) black beans, rinsed, 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

Chipotle Dressing
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

Directions

1. I add the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin to a large bowl and toss until everything is well combined.

2. In a separate bowl, I whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce until smooth.

3. When I’m ready to serve, I pour the dressing over the coleslaw mixture.

4. I stir in all but a handful of the Chili Cheese Fritos, coating everything evenly.

5. Just before serving, I top the salad with the remaining handful of Fritos for extra crunch.

6. I serve the dish immediately.

Servings and Timing

This recipe makes about 8 servings.
Prep time: 20 minutes
Total time: 20 minutes

Variations

• I swap black beans for pinto beans when I want a milder flavor.

• I use hot diced jalapeños or add crushed red pepper if I want more heat.

• I substitute ranch seasoning for taco seasoning for a creamier, ranch-style twist.

• I replace Fritos with spicy corn chips or tortilla strips for a different crunch.

• I add shredded chicken to turn it into a full meal.

Storage/Reheating

I store leftovers without the Fritos mixed in; this keeps the crunch intact. The salad and dressing keep well in separate airtight containers in the refrigerator for up to 3 days. I add fresh Fritos right before serving. This dish is served cold, so no reheating is needed.

FAQs

Can I make this salad ahead of time?

I can prep all the components ahead, but I add the dressing and Fritos just before serving to keep it crisp.

Can I use plain Fritos instead of Chili Cheese?

Yes, I can use plain or spicy Fritos, though the Chili Cheese flavor adds extra depth.

How spicy is the chipotle dressing?

It has a mild to moderate heat, and I adjust it by adding more or less chipotle sauce.

Can I make this dairy-free?

Yes, I use dairy-free sour cream and mayonnaise.

Can I lighten the dressing?

I sometimes replace half the mayo with Greek yogurt for a lighter version.

What can I use instead of coleslaw mix?

I thinly slice green and red cabbage and add shredded carrots.

Will the Fritos stay crunchy?

They stay crunchy when added right before serving, but soften if stored mixed in.

Can I add protein?

Yes, I add grilled chicken, steak, or shrimp to make it a full meal.

Can I use frozen corn?

Yes, I thaw and drain it well before adding.

How do I keep leftovers from getting soggy?

I store the salad and dressing separately and add Fritos only when serving.

Conclusion

I love how simple yet flavorful this Frito Cowboy Cabbage is, delivering a mix of crunch, creaminess, and smoky heat in every bite. It’s an easy, crowd-pleasing side that I can make quickly and adapt to my taste, making it a staple for gatherings and weeknight meals alike.