Description
This cowboy cabbage salad is crunchy, bold, and creamy with beans, corn, and corn chips. It is an easy salad perfect for gatherings.
Ingredients
- 1 bag coleslaw mix 16 ounces
- 1 can black beans 15 ounces drained and rinsed
- 1 ½ cups canned corn kernels drained
- 1 medium jalapeño seeded and finely diced
- 1 small red bell pepper finely diced
- 3 green onions thinly sliced
- ¼ cup fresh cilantro finely chopped
- 1 tablespoon taco seasoning
- ½ teaspoon ground cumin
- 2 cups chili cheese corn chips lightly crushed
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup fresh lime juice
- 2 tablespoons chipotle sauce from canned chipotles in adobo
Instructions
- Combine the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin in a large mixing bowl. Toss until evenly mixed.
- Whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce in a separate bowl until smooth and creamy.
- Pour the dressing over the cabbage mixture and gently toss until everything is evenly coated.
- Fold in most of the crushed corn chips, reserving about ¼ cup for topping.
- Taste and adjust seasoning if needed, then transfer to a serving bowl.
- Top with the remaining corn chips just before serving for maximum crunch.
Notes
- Add the corn chips right before serving to keep the salad crisp.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American