Description
A vibrant mixture of fresh vegetables, hearty beans, and zesty dressing, topped with Chili Cheese Fritos for a crunchy finish.
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 bowl, combine the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Gently toss until well mixed.
- In a separate medium bowl, whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce until smooth.
- Pour the chipotle dressing over the coleslaw mixture and gently toss to coat the vegetables evenly.
- Fold in all but a handful of the Chili Cheese Fritos, ensuring they are well distributed throughout the salad.
- Just before serving, sprinkle the reserved Fritos on top to keep them crispy.
- Serve immediately for the best crunch and freshness!
Notes
Store leftovers in an airtight container in the refrigerator but keep Fritos separate for best crunch. Best consumed within three days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 20mg