Cowboy Coleslaw

5 from 1 vote

Cowboy coleslaw combines crisp veggies, black beans, corn, and a smoky chipotle-lime dressing with crunchy chili cheese Fritos.

Prep Time15

Total Time15

Course: Side Dish

Cuisine: Tex Mex

Keyword: coleslaw recipe

Servings: servings

Author: Alyssa Rivers

Ingredients

1 (16-ounce) bag coleslaw mix
1 (15-ounce) can drained and rinsed black beans
1 ½ cups thawed and drained frozen corn
1 ½ cup finely diced red bell pepper about 1 medium pepper
¼ cup finely diced seeded jalapeno pepper 1-2 small peppers
¼ cup sliced green onions about 3-4 green onions
¼ cup chopped cilantro
1 (9.75-ounce) bag chili cheese Frito chips

Dressing

½ cup mayonnaise
½ cup sour cream
¼ cup fresh lime juice
2 tablespoons adobo sauce from a can of chipotle peppers in adobo sauce
2 tablespoons taco seasoning
½ teaspoon garlic powder

Instructions

Combine 1 (16-ounce) bag coleslaw mix, 1 (15-ounce) can drained and rinsed black beans, 1 ½ cups thawed and drained frozen corn, 1 ½ cup finely diced red bell pepper, ¼ cup finely diced seeded jalapeno pepper, ¼ cup sliced green onions, and ¼ cup chopped cilantro in a large bowl.
In another bowl, whisk together ½ cup mayonnaise, ½ cup sour cream, ¼ cup fresh lime juice, 2 tablespoons adobo sauce, 2 tablespoons taco seasoning, and ½ teaspoon garlic powder.
Pour the dressing over the slaw and toss to combine.
Just before serving, add 1 (9.75-ounce) bag chili cheese Frito chips to the slaw and toss to combine once more. Serve immediately.

Notes

Fridge: The chips will become soggy, and the salad will become more watery as it sits, so it is best consumed fresh. Leftovers may be stored in an airtight container in the refrigerator for up to 2 days.

Freezer: Not recommended

Make Ahead: Combine the dressing with everything in the salad except the Frito chips up to 24 hours before serving. Just before serving, stir in the chips.

Nutrition

QR code

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