Save The first time I brought this to a summer potluck, I was actually nervous it seemed too weird. A coworker had jokingly suggested dumping Fritos into coleslaw, and I'd spent the whole afternoon experimenting with the concept. But then I watched my friend Sarah literally eat three servings in a row, scraping the bowl for every last crispy bit, and I realized sometimes the most ridiculous ideas become the ones people can't stop talking about.
I made this for my dad's birthday cookout last summer, right after he'd complained that all salads are boring. He took one skeptical bite, eyes went wide, and proceeded to tell everyone within earshot that his daughter had invented some kind of miracle food. Seeing the man who usually skips anything green go back for thirds was pretty much the best validation I could have asked for.
Ingredients
- Coleslaw mix: The pre-shredded cabbage blend saves so much time, and the mix of green and purple cabbage makes the salad look gorgeous on the table
- Black beans: Rinse them really well until the water runs clear, otherwise they'll make everything look cloudy and taste tinny
- Canned corn: I've tried fresh corn kernels, but honestly the canned stuff works better here because it's consistently tender and sweet
- Jalapeño pepper: Removing the seeds keeps the heat manageable, but leave a few if you like it spicy
- Red bell pepper: This adds such beautiful color and a sweet crunch that balances the rich dressing
- Green onions: Slice them thin so you get little bursts of onion flavor throughout rather than big chunks
- Fresh cilantro: Don't even think about using dried cilantro here, the fresh herb is what makes everything taste bright and alive
- Taco seasoning and cumin: This double layer of spices gives the salad that authentic Southwestern kick
- Chili Cheese Fritos: I know it sounds wild, but the cheesy corn flavor honestly ties everything together and the crunch is irreplaceable
- Sour cream and mayonnaise: This classic combo creates the perfect creamy base that's rich without being heavy
- Fresh lime juice: Squeeze the limes right before you make the dressing, because the acid cuts through all the creamy elements
- Chipotle sauce: Just the sauce from the can, not the actual peppers, unless you want serious heat
Instructions
- Build your colorful base:
- Grab your biggest mixing bowl and dump in the coleslaw mix, black beans, corn, diced jalapeño, red bell pepper, sliced green onions, chopped cilantro, taco seasoning, and ground cumin. Use clean hands or a big spoon to toss everything together until the spices are evenly distributed and you can see all those beautiful colors mingling.
- Whisk up the smoky dressing:
- In a separate bowl, combine the sour cream, mayonnaise, lime juice, and chipotle sauce. Whisk until the mixture is completely smooth and that gorgeous reddish-orange color has developed throughout.
- Bring it all together:
- Pour the chipotle dressing over the salad and toss gently but thoroughly until every single piece of vegetable is coated in that creamy, smoky goodness.
- Add the crunch:
- Crush about half the bag of Fritos slightly as you add them to the bowl, then fold them in carefully so they stay crunchy but get nicely distributed throughout the salad.
- Finish with flair:
- Right before serving, scatter those reserved whole Fritos across the top so everyone can see exactly what they're getting into.
Save This recipe has become my go-to for everything from summer BBQs to winter comfort food cravings. Something about that combination of cool crisp vegetables and warm spicy dressing just hits different no matter the season.
Making It Your Own
My sister-in-law started adding diced avocado to hers, which honestly works beautifully and adds a creamy element that plays nicely with the dressing. I've also thrown in roasted corn when I have time, which brings this incredible sweetness that takes things to another level.
Perfect Pairings
This salad was practically born to sit beside grilled meats at a cookout. It's also fantastic with simple grilled chicken or fish when you want something light but satisfying.
Make-Ahead Magic
You can prep everything except the dressing and Fritos up to a day in advance. Keep the chopped vegetables in a sealed container in the refrigerator and they'll stay perfectly crisp and ready to go.
- Store the dressing in a separate jar and give it a quick shake before using
- Keep those Fritos sealed tight until the very last minute to maintain maximum crunch
- If you do have leftovers, they're still pretty good the next day as a kind of slaw, even if the crunch has softened
Save There's something deeply satisfying about a salad that makes people this excited. Watch how quickly this disappears, and you'll understand why Fritos and coleslaw were meant to be together all along.
Questions & Answers
- → Can I make this ahead of time?
For best texture, prepare the vegetable mixture and dressing separately up to 24 hours in advance. Toss with dressing and add Fritos just before serving to maintain their signature crunch.
- → What can I substitute for the Fritos?
Crushed tortilla chips, corn chips, or even crushed takis work well. For a homemade version, try baked corn tortilla strips seasoned with chili powder and cheese.
- → Is this salad spicy?
The chipotle sauce provides a mild to medium heat level. You can easily adjust the spice by adding more or less chipotle sauce, or incorporating diced jalapeño seeds for extra kick.
- → Can I make this dairy-free?
Substitute the sour cream with dairy-free yogurt or cashew cream, and use vegan mayonnaise. Note that Chili Cheese Fritos contain dairy, so swap for plain corn chips or a dairy-free alternative.
- → How long does this keep in the refrigerator?
Best enjoyed fresh within 24 hours. The Fritos will soften over time, though the flavors continue to develop. Store any leftovers in an airtight container and add fresh Fritos when serving.
- → Can I add protein to make it a meal?
Absolutely! Grilled chicken, steak, shrimp, or even roasted tofu make excellent additions. The salad also pairs beautifully with blackened fish or carnitas for a complete Southwestern feast.