Crunchy coleslaw loaded with black beans, corn, and Chili Cheese Fritos tossed in smoky chipotle dressing.
# What Goes In:
→ Salad Base
01 - 1 bag (16 oz) coleslaw mix
02 - 1 can (15 oz) black beans, rinsed and drained
03 - 1½ cups canned corn kernels, drained
04 - 1 medium jalapeño pepper, seeded and finely diced
05 - 1 small red bell pepper, seeded and finely diced
06 - 3 green onions, finely sliced
07 - ¼ cup fresh cilantro, finely chopped
→ Seasonings
08 - 1 tablespoon taco seasoning
09 - ½ teaspoon ground cumin
→ Crunch Topping
10 - 1 bag (9.75 oz) Chili Cheese Fritos, reserving a handful for topping
→ Chipotle Dressing
11 - ½ cup sour cream
12 - ½ cup mayonnaise
13 - ¼ cup fresh lime juice (about 2 limes)
14 - 2 tablespoons chipotle sauce from canned chipotles in adobo
# How to Make It:
01 - In a large mixing bowl, combine the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Toss until well mixed.
02 - In a separate medium bowl, whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce until smooth and fully incorporated.
03 - Pour the chipotle dressing over the salad mixture and toss until all ingredients are evenly coated.
04 - Add all but the reserved handful of Chili Cheese Fritos to the salad and gently stir to combine, maintaining some crunch.
05 - Just before serving, top with the reserved Fritos for extra crunch. Serve immediately for optimal texture.
