Save to Pins I first discovered this salad at a backyard barbecue where it disappeared faster than the grilled burgers. The host just grinned when I asked for the recipe and said, Its the Fritos that get them every time. Now I understand exactly what she meant. Something magical happens when that smoky, cheesy crunch meets cool, crisp vegetables.
Last summer I brought this to my uncles Fourth of July party. My teenage cousin, who typically survives on chips alone, went back for thirds. Later he texted me asking for the recipe, which might be the highest compliment a food has ever received in our family history.
Ingredients
- Bag of coleslaw mix: Saves so much prep time and the shredded cabbage stays perfectly crunchy
- Black beans: Rinse them really well to keep the salad from getting muddy or cloudy
- Canned corn: Fresh corn works too but canned gives you that consistent sweetness every time
- Jalapeño pepper: Remove the membrane if you want flavor without too much fire
- Red bell pepper: Adds these gorgeous jewel tones that make the whole bowl look celebratory
- Green onions: Slice them thin so their mild onion flavor disperses evenly
- Fresh cilantro: Dont skip this, it makes everything taste bright and garden fresh
- Taco seasoning: Use your favorite brand or homemade blend
- Ground cumin: Adds that earthy backbone that says Southwestern comfort food
- Chili Cheese Fritos: The whole point of this salad, save that handful for the top
- Sour cream: Full fat gives you the best texture and richest flavor
- Mayonnaise: Use real mayo, not miracle whip, for the right creaminess
- Fresh lime juice: Bottled lime juice never quite captures that zippy brightness
- Chipotle sauce: Just the sauce from the can, not the actual peppers, for smoky depth
Instructions
- Build your colorful base:
- Grab your biggest mixing bowl and dump in the coleslaw, beans, corn, jalapeño, red pepper, green onions, cilantro, taco seasoning, and cumin. Use clean hands or tongs to toss everything until those spices are coating every single piece.
- Whisk up the magic:
- In a separate bowl, combine the sour cream, mayo, lime juice, and chipotle sauce. Keep whisking until you have a smooth, creamy, slightly orange dressing that smells like smoky heaven.
- Bring it all together:
- Pour that gorgeous dressing over your vegetable mixture and toss until everything is evenly coated. Let it sit for about five minutes so the flavors can start making friends.
- Add the crunch:
- Gently fold in almost all of the Fritos, saving a generous handful for the very top. The goal is to distribute them without completely crushing everyone into submission.
- Finish with flair:
- Right before you serve this masterpiece, scatter those reserved Fritos across the top where everyone can see them. Watch how quickly people gravitate toward the bowl.
Save to Pins This recipe has officially become my go-to contribution for any gathering where people might be feeling picky or uncertain about trying new things. Something about seeing those familiar orange curls makes everyone feel safe enough to dive in.
Make Ahead Magic
You can chop all the vegetables and whisk up the dressing a day in advance. Keep everything separate in the refrigerator and combine them about an hour before you need to serve. Just wait on those Fritos until the very last moment.
Serving Suggestions
This works beautifully alongside anything grilled, from burgers to barbecue chicken to veggie skewers. I have also served it as a main dish lunch, maybe with some avocado slices on top for extra creaminess. The portions are generous enough that nobody walks away hungry.
Customizing Your Crunch
My neighbor makes this with Doritos when she cannot find Chili Cheese Fritos, and her family swears it is just as good. I have seen versions with crushed tortilla chips or even those spicy corn strips from the international aisle.
- Add diced avocado right before serving for creamy contrast
- Swap in Greek yogurt if you want something lighter than sour cream
- Grill the corn first for those gorgeous char marks and smoky sweetness
Save to Pins There is something genuinely joyful about a salad that makes people this excited to eat their vegetables. Enjoy every crunchy, creamy, smoky bite.
Frequently Asked Questions
- → Can I make this ahead of time?
Best served fresh to maintain the Fritos' crunch. You can prep all vegetables and dressing up to 24 hours ahead, then combine and add Fritos just before serving.
- → What can I substitute for Chili Cheese Fritos?
Regular Fritos, Doritos, or crushed tortilla chips work well. For extra flavor, try adding a pinch of chili powder and cheddar cheese to the mix.
- → Is this dish spicy?
It has a mild to medium heat from the jalapeño and chipotle sauce. Adjust spice level by reducing or increasing the amount of jalapeño and chipotle.
- → Can I make this lighter?
Substitute Greek yogurt for sour cream, reduce the mayonnaise, or use light versions. You can also decrease the amount of Fritos or add more vegetables.
- → How long does this keep in the refrigerator?
Best enjoyed within 1-2 days. The Fritos will soften over time, so store any reserved crispy topping separately and add fresh Fritos when serving leftovers.
- → Can I add protein to make it a complete meal?
Grilled chicken, steak, shrimp, or even roasted sweet potatoes would work well. The salad's bold flavors complement grilled proteins perfectly.