Wednesday, May 30, 2012

Tex-Mex Frito Salad

This particular recipe caught my eye a while ago on Pinterest. I sort of kept coming back to it, waiting for the right time to make it and not sure if everyone would enjoy it or not. Well, Memorial Day was the right time and boy did we ever like this!

It's such a unique salad and something different to bring to your barbecues. I love all of the flavors and they marinade so well together, the beans, all of the different veggies, the dressing and probably the best part of all.....the Fritos! I'm telling you, you have to put this on your list of recipes to try this summer.

Tex-Mex Frito Salad


1-14.5 oz. can red kidney beans, rinsed and drained
1-14.5 oz. can pinto beans, rinsed and drained
1/2 pint grape tomatoes, quartered
1 red pepper, diced ( I had red on hand but you can use yellow or orange for more color)
2 green onions, diced
2 celery stalks, diced
8 oz. (1/2 bottle) Catalina dressing
1 1/2-2 cups finely shredded Mexican blend cheese
Chili Cheese Fritos, I didn't really measure this part, you can add as many or as little as you'd like


In a large bowl, combine beans, tomatoes, pepper, onions and celery. Add in dressing and cheese and mix well. Refrigerate until ready to serve. Right before serving add in the fritos, it's important to wait otherwise you'll end up with soggy Fritos.

Slightly adapted from: Real Mom Kitchen

1 comment:

  1. I've eaten many "taco salads" like this - but honestly have never made one myself. And this one doesn't have lettuce...interesting!


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