Description
A bold, crunchy salad that combines creamy dressing, smoky chipotle, and a delightful corn chip crunch – perfect for picnics and potlucks.
Ingredients
Salad Ingredients
- 1 head Cabbage mix, thinly sliced (Green is classic, but a mix is even better.)
- 2 cups Corn chips (regular or chili cheese) (For that salty, toasty crunch.)
- 1 can Black beans, rinsed and drained (Adds hearty bite and protein.)
- 1 cup Sweet corn (canned or frozen, thawed) (Adds freshness and sweetness.)
- 1 medium Bell pepper (Any colors; red and orange are sweet.)
- 1/2 medium Red onion, thinly sliced (For a little bite.)
- 1 medium Jalapeño, seeded (For mild heat or keep seeds for more.)
- 1/4 cup Fresh cilantro, chopped (For brightness. Substitute green onion if preferred.)
Dressing Ingredients
- 1/2 cup Sour cream (For the creamy base.)
- 1/2 cup Mayo (For creaminess.)
- 2 tbsp Lime juice (For brightness.)
- 1 tbsp Lime zest (For added zest.)
- 1 tbsp Chipotle in adobo (For smokiness and heat.)
- 1 tsp Cumin (For seasoning.)
- 1 tsp Chili powder (For seasoning.)
- 1 tsp Garlic powder (For seasoning.)
- to taste Salt and pepper (For seasoning.)
Instructions
Preparation
- Whisk sour cream, mayo, lime juice and zest, chipotle, adobo, cumin, chili powder, garlic powder, salt, and pepper to make the dressing.
- Thinly slice cabbage, chop bell peppers, jalapeño, cilantro, and red onion.
- Rinse and drain the black beans. Thaw or drain the corn.
Assembly
- In a large bowl, toss the cabbage and prepared veggies with black beans and corn.
- Add half the dressing and toss. Taste and add more if needed.
- Right before serving, fold in the corn chips to keep them crisp.
- Finish with a squeeze of lime and a pinch of salt if needed.
Notes
Make it ahead without losing crunch by storing chips separately. If leftovers occur, add fresh chips when ready to eat for a crisp texture. Leftover chips can be revived by toasting in a 300°F oven for 5 minutes.
- Prep Time: 20 minutes
- Category: Appetizer, Salad, Side Dish
- Cuisine: Southwestern