Frito Cowboy Coleslaw
A hearty coleslaw featuring beans, bacon, corn, and a creamy, spicy lime dressing, topped with crunchy Frito chips for texture and flavor contrast.
Equipment
- 1 large bowl
- 1 whisk
Ingredients
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 limes juiced
- 2 tablespoons adobo sauce from canned chipotles in adobo
- 1 tablespoon taco seasoning
- 1 tablespoon ranch seasoning
- 2 16 oz bags tri-color coleslaw mix
- 2 11 oz cans crisp yellow corn, drained
- 1 15 oz can black beans, drained
- 2 pepper jalapenos seeded and diced
- 1 small red bell pepper chopped
- 3 green onions chopped
- 4 slices bacon cooked and chopped
- 1 16 oz bag chili cheese corn chips (such as Fritos)
Instructions
- Whisk together mayonnaise, sour cream, lime juice, adobo sauce, taco seasoning, and ranch seasoning to make the dressing.
- In a large bowl, combine coleslaw mix, corn, black beans, jalapenos, red bell pepper, green onions, and bacon.
- Pour the dressing over the coleslaw mixture and stir until all ingredients are evenly coated.
- Refrigerate the slaw until ready to serve.
- Just before serving, stir in Fritos or serve them on the side for added crunch.
Notes
- Cook bacon until crispy for best texture and flavor.
- Adjust adobo sauce to desired spice level.
- Serve Fritos separately if preferred to keep them crunchy.
- Store leftovers refrigerated and consume within 2 days.