Description
A bold and crunchy Tex-Mex-inspired coleslaw made with crisp cabbage, black beans, corn, and Chili Cheese Fritos, all tossed in a creamy, smoky chipotle dressing. Perfect for potlucks, barbecues, or easy weeknight sides.
Ingredients
Salad:
1 bag (16 oz) coleslaw mix
1 can (15 oz) 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 oz) 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 (just the sauce)
Instructions
- In a large mixing bowl, combine coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin. Toss well to mix.
- In a separate bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth to make the dressing.
- Just before serving, pour the dressing over the coleslaw mixture and toss until evenly coated.
- Add all but a handful of the Fritos and gently mix to combine.
- Top the salad with the remaining Fritos for extra crunch and serve immediately.
Notes
Keep dressing and salad separate if preparing ahead—combine right before serving.
Add grilled chicken or shrimp to make it a main dish.
Use tortilla chips or Doritos instead of Fritos for variety.
Swap mayonnaise with Greek yogurt for a lighter version.
Serve chilled or at room temperature; not meant to be reheated.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg
