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High-angle view of Cowboy Cabbage salad with shredded purple and green cabbage and black beans. (Frito Cowboy Cabbage)

Frito Cowboy Cabbage: The Ultimate Crunchy Chipotle Potluck Salad

A vibrant and crunchy Frito Cowboy Cabbage salad featuring shredded green and red cabbage, roasted corn, and black beans tossed in a creamy chipotle dressing and topped with salty corn chips for the ultimate texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American, Southwestern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Frito Cowboy Cabbage Ingredients
  • 4 cups (300g) green cabbage thinly shredded
  • 2 cups (150g) red cabbage shredded into ribbons
  • 1.5 cups (250g) yellow corn kernels roasted until golden
  • 1 can (15oz/425g) black beans rinsed and drained
  • 1/2 cup (120ml) mayonnaise or plain Greek yogurt
  • 2 tbsp (30ml) chipotle in adobo finely minced
  • 1 tbsp (15ml) lime juice freshly squeezed
  • 2 cups (100g) Frito corn chips golden wavy style
  • 1/2 cup (25g) green onions finely sliced
  • 1/4 tsp smoked paprika for garnish

Equipment

  • 1 Large Mixing Bowl Rustic white ceramic preferred for presentation
  • 1 Mandoline or sharp knife For thinly shredding cabbage

Method
 

Prep and Roast
  1. Thinly shred the green and red cabbage into ribbons using a mandoline or sharp knife. Place in a large bowl.
  2. Roast corn kernels at 400°F (200°C) for 10-12 minutes until slightly charred. Allow to cool.
Assemble and Garnish
  1. Whisk mayonnaise, chipotle in adobo, and lime juice until a smooth, pale orange dressing forms.
  2. Add corn and black beans to the cabbage. Pour dressing over and toss until vegetables are fully coated.
  3. Just before serving, pile Fritos on top, garnish with green onions, and dust with smoked paprika.

Notes

Tip 1: Always add the Fritos at the very last second to ensure they don't get soggy.
Tip 2: Use a mix of whole and crushed chips for better texture and height.