Description
A bold, crunchy salad featuring coleslaw mix, beans, veggies, and a smoky chipotle dressing, all topped with Chili Cheese Fritos for an irresistible Tex-Mex twist.
Ingredients
Salad:
1 bag (16 ounces) coleslaw mix
1 can (15 ounces) black beans, rinsed and drained
1 1/2 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
1/4 cup fresh cilantro, finely chopped
1 tbsp taco seasoning
1/2 tsp ground cumin
1 bag (9.75 ounces) Chili Cheese Fritos, reserving a handful for topping
Chipotle Dressing:
1/2 cup (115 g) sour cream
1/2 cup (116 g) mayonnaise
1/4 cup fresh lime juice (about 2 limes)
2 tbsp chipotle sauce from canned chipotles in adobo (sauce only)
Instructions
- In a large bowl, combine the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin. Toss to mix well.
- In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce until smooth.
- When ready to serve, pour the dressing over the salad mixture.
- Stir in all but a handful of the Chili Cheese Fritos, coating thoroughly.
- Top with the remaining Fritos just before serving for maximum crunch.
- Serve immediately.
Notes
Swap black beans for pinto beans for a milder flavor.
Add extra jalapeño or crushed red pepper for more heat.
Use ranch seasoning instead of taco seasoning for a creamier variation.
Replace Fritos with tortilla strips or spicy corn chips.
Add shredded chicken to turn this into a full meal.
Store salad and dressing separately; add Fritos only before serving.
Nutrition
- Serving Size: 1 serving (approx. 1/8 batch)
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
