Description
A crunchy, Tex-Mex style slaw loaded with beans, corn, peppers, and a smoky chipotle crema. Perfect for potlucks, BBQs, or as a taco topping — add the Fritos at the last minute so they stay crispy.
Ingredients
Scale
Salad
- 1 (16-oz) bag coleslaw mix
- 1 (15-oz) can black beans, drained and rinsed
- 1½ cups canned corn kernels, drained
- 1 medium jalapeño, seeds removed and very finely diced
- 1 small red bell pepper, finely diced
- 3 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 tablespoon taco seasoning
- ½ teaspoon ground cumin
- 1 (9.75-oz) bag Chili Cheese Fritos — keep a small handful aside for garnish
Chipotle Crema
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup fresh lime juice (about 2 limes)
- 2 tablespoons adobo sauce (from a can of chipotles — use the sauce, not the peppers)
Instructions
- Combine the salad base. In a large mixing bowl, put the coleslaw mix, black beans, corn, diced jalapeño, red pepper, sliced green onions, and chopped cilantro. Sprinkle in the taco seasoning and cumin, then toss lightly to mix everything evenly.
- Make the dressing. In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, and adobo sauce until smooth and well blended. This yields about 1¼ cups of dressing.
- Dress the slaw. When you’re ready to serve, pour most of the chipotle crema over the slaw mixture and fold gently until everything is evenly coated.
- Add the crunch. Stir in nearly the entire bag of Chili Cheese Fritos, saving a handful to top the salad just before serving.
- Finish and serve. Scatter the reserved Fritos over the salad for extra crunch and serve immediately.
Notes
Tip: If you need to make this ahead, keep the dressing separate and add it (and the Fritos) right before serving so the slaw stays crisp.
Nutrition
- Serving Size: 1portion (without Fritos)
- Calories: 299kcal