Dinner

Frito Cowboy Cabbage Recipe

Name: Frito Cowboy Cabbage Recipe
Prep time: 10 min
Total time: 20 min
Cuisine: American
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 (reserve 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)

Byreem everly February 23, 2026February 23, 2026

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Introduction

Frito Cowboy Cabbage is a vibrant, crunchy salad that combines bold southwestern flavors with a satisfying crunch from Chili Cheese Fritos. Ready in just 20 minutes, this dish serves as a perfect side or light meal for gatherings and weeknight dinners alike.

A white bowl filled with a colorful layered salad sitting on a white marbled surface. The bottom layer consists of small pieces of shredded white cabbage mixed with finely chopped orange carrots and tiny green pepper bits. The next layer has bright yellow corn kernels and scattered black beans adding contrast. The top layer features broken orange corn chips that look crunchy and seasoned. The whole salad appears creamy, coated lightly with dressing, giving it a moist texture with flecks of green herbs. A halved lime is blurred in the background to the left. 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 the 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 gently stir to coat all ingredients evenly.
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 remaining handful of Chili Cheese Fritos on top for extra crunch.
Step 6: Serve immediately to enjoy the full texture and flavor.

Tips & Variations

For a milder flavor, reduce or omit the jalapeño pepper.
Use gluten-free or plain corn chips if desired to change the crunch or accommodate dietary needs.
Add diced avocado or cherry tomatoes for extra freshness and color.
Prepare the salad in advance but add the Fritos just before serving to keep them crisp.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the Fritos separate and add just before serving to maintain their crunch. Reheating is not recommended, as this salad is best enjoyed cold and fresh.