A bold, crunchy twist on classic coleslaw, packed with fresh vegetables, black beans, corn, and a creamy chipotle dressing. Perfect for BBQs, taco night, or potlucks!
Prep Time: 20 min | Total Time: 20 min
Ingredients
Salad
- 1 (16 oz) bag coleslaw mix
- 1 (15 oz) can black beans, rinsed and drained
- 1½ cups canned corn, drained
- 1 medium jalapeño, seeded and finely diced
- 1 small red bell pepper, diced
- 3 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 tbsp taco seasoning
- ½ tsp ground cumin
- 1 (9.75 oz) bag Chili Cheese Fritos, reserve a handful for topping
Chipotle Dressing
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup fresh lime juice (about 2 limes)
- 2 tbsp chipotle sauce from a can of chipotles in adobo (just the sauce)
Instructions
- In a large bowl, combine coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin. Toss to mix evenly.
- In a separate bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth.
- Pour the dressing over the salad and gently toss to coat all ingredients.
- Fold in all but a handful of Fritos, reserving them for garnish.
- Just before serving, sprinkle the remaining Fritos on top for extra crunch.
- Serve immediately for the best texture and flavor.
Tips & Notes:
- Adjust the heat by adding more jalapeño (with seeds) or using extra chipotle sauce.
- Make ahead: Keep the salad and dressing separate until ready to serve, adding Fritos last to maintain crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.