Description
A bold, crunchy twist on classic coleslaw with tri-color vegetables, black beans, corn, and jalapeños tossed in creamy, smoky chipotle-lime dressing. Topped with chili cheese corn chips for extra crunch, perfect for potlucks and barbecues.
Ingredients
Dressing
⅓ cup mayonnaise
⅓ cup sour cream
Juice of 2 limes
2 tbsp adobo sauce (from canned chipotles, adjust to taste)
1 tbsp taco seasoning
1 tbsp ranch seasoning
Coleslaw Mix
2 (16 oz) bags tri-color coleslaw mix
2 (11 oz) cans crisp yellow corn, drained
1 (15 oz) can black beans, drained and rinsed
2 jalapeños, seeded and diced
1 small red bell pepper, chopped
3 green onions, chopped
1 (16 oz) bag chili cheese corn chips (Fritos or similar)
Instructions
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Prepare dressing: In a bowl, whisk mayonnaise, sour cream, lime juice, adobo sauce, taco seasoning, and ranch seasoning until smooth and creamy.
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Assemble salad: In a large mixing bowl, toss together coleslaw mix, corn, black beans, jalapeños, red bell pepper, and green onions. Pour dressing over the mixture and stir until evenly coated.
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Chill: Cover and refrigerate until ready to serve to allow flavors to meld.
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Add Fritos: Just before serving, toss in most of the corn chips or sprinkle them on top for a crunchy finish. Serve immediately for best texture.
Notes
Use fresh lime juice for bright, tangy flavor.
Adjust adobo sauce for mild to spicy heat.
Add Fritos only at serving time to keep crunchy texture.
Mix well for even dressing distribution.
Store in fridge up to 2 days; chips lose crunch afterward.
- Prep Time: 20 minutes
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: Southwestern, American
Nutrition
- Serving Size: 1/10 recipe
- Calories: 305
- Sugar: 7
- Sodium: 490
- Fat: 19
- Saturated Fat: 5
- Unsaturated Fat: 14
- Carbohydrates: 30
- Fiber: 4
- Protein: 6
- Cholesterol: 20
Keywords: frito cowboy coleslaw, chipotle coleslaw salad, southwestern slaw with beans and corn, creamy spicy coleslaw, bbq side dish salad