Ingredients:

  • 14 oz shredded cabbage or coleslaw mix
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1/2 cup red onion, finely diced
  • 1 red bell pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • 6 slices cooked bacon, crumbled
  • 2 cups Chili Cheese Fritos
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp fresh lime juice
  • 1 tbsp chipotle peppers in adobo, minced
  • 1 tbsp taco seasoning
  • 1/2 tsp garlic powder
  • salt to taste
  • black pepper to taste

Instructions:

  1. Combine the shredded cabbage, rinsed black beans, thawed corn, diced red onion, and red bell pepper in an extra-large mixing bowl. Toss the ingredients together until the colors are evenly distributed.
  2. In a small whisking bowl, combine the mayonnaise, sour cream, lime juice, minced chipotle, taco seasoning, and garlic powder. Whisk vigorously until the sauce is a uniform, pale-orange hue.
  3. Pour the dressing over the vegetable mixture. Use a silicone spatula to fold the dressing into the cabbage until every piece is glossy.
  4. Just before serving, fold in the crumbled bacon and top with a generous layer of Chili Cheese Fritos.