Submitted by Terri Bearden-Good, Broken Arrow, Okla.
Salad
• 1 bag (16 0z) coleslaw mix
• 1 can black beans, rinsed and drained
• 1 1/2 C canned corn kernels, drained
• 1 medium jalapeño pepper, seeded and finely diced
• 1 small red bell pepper, seeded and finley diced
• 3 green onions, finely sliced
• 1/4 c fresh cilantro, finely chopped
• 1 Tbsp taco seasoning
• 1/2 tsp ground cumin
• 1 bag of chili cheese Fritos
Dressing
• 1/2 C sour cream
• 1/2 C mayonnaise
• 1/4 C fresh lime juice, about 2 limes
• 2 Tbsp chipotle sauce from a can of chipotles in adobo, just the sauce and not the peppers
Mix all of the salad ingredients in a large bowl (except the Fritos), toss everything together until evenly combined. In a medium bowl, whisk together the dressing ingredients until smooth. This makes about 1 1/4 cups of chipotle dressing. When ready to serve, pour the dressing over the salad mixture. Add in all but a handful of Chili Cheese Fritos and gently stir to coat. Top with the remaining Fritos for extra crunch. Serve immediately.
