Description
A vibrant and crunchy salad featuring cabbage, black beans, corn, and crispy Chili Cheese Fritos, all tossed in a creamy chipotle dressing.
Ingredients
Scale
- 1 bag (16 ounces) coleslaw mix
- 1 can (15 ounces) black beans, rinsed and drained
- 1 1/2 cups 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 tablespoon taco seasoning
- 1/2 teaspoon ground cumin
- 1 bag (9.75 ounces) Chili Cheese Fritos, divided
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup fresh lime juice
- 2 tablespoons chipotle sauce from canned chipotles in adobo
Instructions
- In a large mixing bowl, combine coleslaw mix, rinsed black beans, drained corn, diced jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Toss gently to combine.
- In a medium mixing bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth.
- Pour the chipotle dressing over the salad mixture and toss gently to coat.
- Fold in all but a handful of Fritos, mixing them into the salad.
- Before serving, sprinkle the reserved Fritos on top for an extra crunch.
- Serve immediately and enjoy!
Notes
For freshness, keep Fritos separate until serving. You can use Greek yogurt instead of sour cream for a lighter dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg