Description
A vibrant and crunchy dish featuring fresh vegetables, black beans, and a creamy dressing, topped with Chili Cheese Fritos for a satisfying meal.
Ingredients
- 1 bag (16 ounces) coleslaw mix
- 1 can (15 ounces) black beans, rinsed and drained
- 1 ½ cups (247.5 g) canned corn kernels, drained
- 1 medium jalapeño pepper, seeded and finely diced
- 1 small red bell pepper, seeded and finely diced
- 3 green onions, finely sliced
- ¼ cup fresh cilantro, finely chopped
- 1 tablespoon taco seasoning
- ½ teaspoon ground cumin
- 1 bag (9.75 ounces) Chili Cheese Fritos (reserve a handful for topping)
- ½ cup (115 g) sour cream
- ½ cup (116 g) mayonnaise
- ¼ cup fresh lime juice (about 2 limes)
- 2 tablespoons chipotle sauce from a can of chipotles in adobo (only the sauce)
Instructions
- Combine the coleslaw mix, black beans, drained corn, diced jalapeño, diced red bell pepper, sliced green onions, and chopped cilantro in a large bowl.
- Whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce in a separate bowl until smooth and creamy.
- Pour the dressing over the vegetable mixture, then add all but a handful of the Fritos.
- Stir gently to ensure everything is well coated.
- Top the salad with the reserved Fritos just before serving.
- Serve immediately to enjoy the best flavor and texture.
Notes
For best taste, use fresh ingredients. Leftovers can be stored in the refrigerator for 2-3 days. Freezing is not recommended.