Frito Cowboy Cabbage

Ingredients

• 1 bag Cabbage slaw (Already washed; the on-screen package appears to be 9 oz (255 g).)
• 1 can Black beans (Drained; can size not stated.)
• 1 can Corn (Can size not stated.)
• 1 cup Green onions (Chopped; use the green parts.)
• 0.5 cup Jalapeños (Chopped; remove seeds if desired for less heat.)
• 0.5 cup Bell pepper (Chopped; color not specified.)
• 0.5 cup Mayonnaise (Avocado-oil mayonnaise was used.)
• 0.5 cup Sour cream (The sour cream used was described as probiotic.)
• 1 tbsp Sriracha (Used instead of chipotle paste; adjust heat to preference.)
• 1 packet Taco seasoning (Packet size not stated; the brand used was described as having no added unusual ingredients.)
• 0.25 cup Lime juice
• Corn chips (Fritos or another corn chip; any flavor. Add just before serving. Amount not stated.)

Steps

1. 1

   Put the washed cabbage slaw in a large bowl. Drain the black beans and corn, then add them to the bowl.

2. 2

   Add the chopped green parts of the green onions, chopped jalapeños, and chopped bell pepper to the cabbage mixture. Set the bowl aside.

3. 3

   In a separate bowl, combine the mayonnaise and sour cream.

4. 4

   Add the sriracha, taco seasoning, and lime juice to the mayonnaise mixture. Mix until the dressing is combined.

5. 5

   Pour the dressing over the cabbage mixture and toss until everything is evenly coated.

6. 6

   When ready to serve, gently fold in corn chips so they do not break. Add them at the last moment to help keep them from getting soggy.

Notes

The creator says the original version used chipotle paste and chili-flavored Fritos; this version substitutes sriracha and uses a preferred alternative corn chip. Add chips only when ready to eat. The transcript does not specify the can sizes, taco-seasoning packet size, or corn-chip amount.

Nutrition per serving

• salad
• main
• vegetarian
• gluten-free
• no-cook
• crunchy
• potluck