Save The first time I brought this to a backyard BBQ, my friend Sarah stood by the bowl for twenty minutes, absentmindedly crunching away mid-conversation until she finally asked what kind of magic was in the dressing. I told her it was just chipotle and lime, but honestly the real secret might be how those Chili Cheese Fritos somehow stay impossibly crunchy even after they hit all those fresh vegetables.
Last summer I made three batches for my cousin graduation party because the first two vanished before dinner even started. My uncle usually avoids anything with the word salad in it, but he went back for fourths and I caught him scraping the bottom of the serving bowl with a fork when he thought nobody was watching.
Ingredients
- Coleslaw mix: The shortcut that actually works, saves you from shredding cabbage and carrots yourself
- Black beans: Rinse them really well or your dressing will turn an unappealing grayish color
- Corn kernels: Canned works perfectly here, just drain thoroughly so nothing gets watery
- Jalapeño pepper: Remove the white membrane if you want flavor without too much heat
- Red bell pepper: Adds those gorgeous bright red pops of color that make people want to dive in
- Green onions: Slice them thin so they distribute evenly instead of landing in big chunks
- Fresh cilantro: Use the stems too, they have tons of flavor and nobody will notice
- Taco seasoning: DIY with chili powder, cumin, and a pinch of onion powder if you prefer
- Ground cumin: Toast it in a dry pan for thirty seconds first to wake up the oils
- Chili Cheese Fritos: Do not use generic brands, the original seasoning blend is nonnegotiable
- Sour cream: Full fat makes the dressing luxurious enough to stand up to those bold spices
- Mayonnaise: Real mayo, not Miracle Whip, for the right creamy backbone
- Fresh lime juice: Bottle juice will make the whole thing taste flat and sad
- Chipotle sauce: Just the sauce from the can, save the actual peppers for another recipe
Instructions
- Build your colorful base:
- Dump that coleslaw mix into your largest bowl, then add the beans, corn, diced jalapeño, red pepper, green onions, cilantro, taco seasoning, and cumin. Get your hands in there and toss until everything looks evenly distributed and smells like a fiesta.
- Whisk up the magic dressing:
- In a separate bowl, combine the sour cream, mayo, lime juice, and chipotle sauce. Whisk until it looks glossy and smooth, then taste it. This is your chance to adjust the heat or add a pinch of salt before it meets the vegetables.
- Bring it all together:
- Pour the dressing over the salad and toss gently but thoroughly until every single piece is coated. Let it sit for about five minutes so the flavors start making friends with each other.
- Add the crunch factor:
- Crush about half the Fritos slightly with your hands, then stir them into the salad. The pieces should be big enough to notice but not so huge they fall off your fork.
- Finish with flair:
- Pile everything into your serving bowl and scatter those reserved Fritos on top like edible confetti. The contrast between the dressed vegetables and the dry, salty topping is what makes people keep reaching for more.
Save My neighbor texted me the recipe at midnight the day I first made it for her, saying she had just finished the leftovers straight from the fridge in her pajamas. Now it shows up at every neighborhood gathering, and nobody even bothers asking who is bringing it anymore.
Make It Your Own
Sometimes I swap in Greek yogurt for the sour cream when I am feeling virtuous, though the texture changes slightly. During summer, I will add diced avocado right before serving, which turns this into something that feels almost fancy.
Serving Suggestions
This works alongside anything coming off the grill, but it is especially good with spicy grilled chicken or smoky barbecue ribs. I have also served it as a main dish by stirring in roasted corn and extra beans.
Make Ahead Strategy
You can chop all the vegetables and whisk the dressing a day ahead, just keep them separate in the refrigerator. Combine everything except the Fritos about an hour before you need it, which actually helps the flavors meld beautifully.
- Reserve some cilantro to scatter on top for a fresh green pop
- Set out a small bowl of extra Fritos so people can add their own crunch
- If you must transport it, pack the topping separately and assemble on site
Save Every time I make this now, I think about how the simplest combinations often become the ones people ask for most. Good food does not have to be complicated, it just has to make people happy enough to ask for the recipe.
Recipe FAQ
- → Can I make this ahead of time?
For best crunch, prepare the vegetable mixture and dressing separately up to 4 hours ahead. Toss together and add Fritos just before serving to prevent them from getting soggy.
- → What can I substitute for Chili Cheese Fritos?
Regular Fritos, Doritos, or crushed tortilla chips work well. For extra flavor, use spicy corn chips or add additional taco seasoning to plain chips.
- → Is this dish spicy?
The chipotle sauce adds mild smoky heat. Adjust spice level by adding more chipotle sauce, diced chipotle peppers, or extra jalapeño for those who prefer more kick.
- → Can I make this lighter?
Substitute Greek yogurt for sour cream and reduce mayonnaise to ¼ cup. You can also decrease Fritos to half a bag while maintaining plenty of crunch.
- → How long does this keep in the refrigerator?
Best enjoyed fresh within 24 hours. The Fritos will soften over time, so reserve extra crushed chips to refresh leftovers before serving again.
- → Can I add protein to make it a main dish?
Grilled chicken, steak, or shrimp pair beautifully. Even shredded rotisserie chicken or blackened tofu work well for a complete meal.