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A bold and crunchy vegetarian salad featuring finely shredded cabbage, black beans, corn, bell pepper, and a smoky chipotle-lime dressing, topped with salty Fritos for a vibrant, flavorful dish perfect for potlucks or BBQs.

  • Total Time: 20 minutes (excluding chilling)
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 small green cabbage, finely shredded (about 8–10 cups)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup canned corn, drained
  • 1 red bell pepper, diced
  • ½ red onion, finely chopped
  • ¼ cup chopped cilantro
  • 2 cups Fritos (regular or chili cheese)
  • ½ cup sour cream or Greek yogurt
  • ¼ cup mayonnaise
  • 1–2 chipotle peppers in adobo, minced
  • Juice of 1 lime
  • 1 tsp ground cumin
  • 1 tsp taco seasoning
  • Salt to taste

Instructions

  1. Shred the cabbage very finely using a sharp knife or mandoline.
  2. Drain and rinse black beans; drain canned corn and pat dry.
  3. Dice the red bell pepper and finely chop the red onion; chop the cilantro.
  4. In a small bowl, whisk together sour cream, mayonnaise, minced chipotle peppers, lime juice, cumin, taco seasoning, and salt; taste and adjust seasoning as needed.
  5. Add shredded cabbage, black beans, corn, diced bell pepper, chopped onion, and cilantro to a large mixing bowl and toss to combine.
  6. Pour the dressing over the salad and toss until everything is evenly coated.
  7. Optional: Refrigerate the salad for 30 minutes to let flavors meld.
  8. Fold in Fritos just before serving, or serve Fritos on the side for guests to add themselves.

Notes

Add cooked protein such as seasoned ground beef, shredded rotisserie chicken, pulled pork, or crispy pan-fried tofu to make it a main dish., For a vegan version, substitute plant-based mayonnaise and sour cream and ensure Fritos used are vegan-friendly., Experiment with different chips like tortilla chips, Doritos, or BBQ-flavored chips for variation., Store leftover salad without chips in an airtight container in the fridge for 2–3 days; keep chips separate until serving to maintain crunch., Prepare components ahead and combine just before serving to preserve texture.

  • Author: Ashley
  • Prep Time: 20 minutes (hands-on)
  • Cook Time: 0 minutes
  • Category: Salad
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: approximately 1 cup per serving
  • Calories: Approximately 250-300 calories per serving (without protein add-ins)
  • Fat: Approx. 10 grams per serving
  • Carbohydrates: Approx. 35 grams per serving
  • Protein: Approx. 7 grams per serving