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Lyna Recipes

The Crunchy BBQ Side Everyone Asks Me About

Crunchy cowboy cabbage salad loaded with coleslaw mix, black beans, corn, peppers, and creamy chipotle dressing topped with chili cheese Fritos.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • * 1 bag coleslaw mix
  • * 1 can black beans drained and rinsed
  • * 1 1/2 cups canned corn kernels drained
  • * 1 small red bell pepper diced
  • * 1 medium jalapeño pepper seeded and diced
  • * 3 green onions sliced
  • * 1/4 cup fresh cilantro chopped
  • * 1 bag chili cheese Fritos
For the Dressing:
  • * 1/2 cup mayonnaise
  • * 1/2 cup sour cream
  • * 1/4 cup fresh lime juice
  • * 2 tablespoons chipotle sauce from canned chipotles in adobo
  • * 1 tablespoon taco seasoning
  • * 1/2 teaspoon ground cumin

Method
 

  1. In a medium bowl, whisk mayonnaise, sour cream, lime juice, chipotle sauce, taco seasoning, and cumin until smooth.
  2. In a large bowl, combine coleslaw mix, black beans, corn, bell pepper, jalapeño, green onions, and cilantro.
  3. Pour dressing over cabbage mixture and toss until evenly coated.
  4. Refrigerate for 15 minutes if desired for extra flavor.
  5. Stir in chili cheese Fritos just before serving.

Notes

Store leftovers refrigerated for up to 2 days, though the chips soften over time. For less heat, reduce the chipotle sauce or remove jalapeño seeds completely. Keep extra Fritos separate if making ahead.