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Cowboy Cabbage

A crunchy, creamy Southwest-style coleslaw loaded with black beans, corn, and corn chips. The perfect side for tacos or BBQ.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American, Tex-Mex
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 6 cups shredded cabbage green and purple mix
  • 15 oz black beans rinsed and drained
  • 1 cup corn kernels
  • 1 cup cherry tomatoes halved
  • 0.5 cup green onions chopped
  • 0.5 cup fresh cilantro chopped
  • 2 cups corn chips Fritos or similar
Dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp lime juice
  • 1 tbsp taco seasoning
  • 0.5 tsp garlic powder

Equipment

  • Large mixing bowl
  • Whisk
  • Chef's knife

Method
 

  1. In a large bowl, combine shredded cabbage, rinsed black beans, corn, tomatoes, green onions, and cilantro.
  2. In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, taco seasoning, and garlic powder until smooth.
  3. Pour the dressing over the cabbage mixture and toss well to coat everything evenly.
  4. Just before serving, stir in the corn chips or sprinkle them on top to maintain crunch.
  5. Serve immediately or chill for 1 hour (without chips) for developed flavor.

Notes

Add the corn chips last! They will get soggy if they sit in the dressing too long.