Ingredients:

  • 14 oz coleslaw mix
  • 15 oz canned black beans, rinsed and dried
  • 1 cup frozen sweet corn, thawed and dried
  • 0.5 cup red onion, finely diced
  • 0.5 cup fresh cilantro, roughly chopped
  • 0.5 cup cooked bacon bits
  • 2 cups Chili Cheese Fritos
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp chipotle peppers in adobo sauce, minced
  • 1 tbsp fresh lime juice
  • 1 tsp garlic powder
  • 0.5 tsp ground cumin
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Rinse black beans under cold water and pat them and the thawed corn thoroughly dry with paper towels to prevent a watery salad.
  2. In a large mixing bowl, combine the shredded coleslaw mix, dried black beans, corn, diced red onion, and chopped cilantro.
  3. In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, minced chipotle peppers, garlic powder, cumin, salt, and pepper until velvety and uniform.
  4. Pour the dressing over the cabbage mixture and use a spatula to fold until every ingredient is evenly coated. Optional: Chill for 20 minutes to allow flavors to meld.
  5. Just before serving, add the Fritos and bacon bits. Toss lightly to maintain the chips' structural integrity and serve immediately.