Frito Salad is a recipe I grew up with at pot locks, picnics and family get togethers. It is SO simple and yet SO delicious!
It is always one of the first things to disappear from the table.
Each ingredient really provides this recipe with so much flavor and texture, it is no wonder it is a hit wherever it goes.
- 16 ounce can red kidney beans, rinsed and drained
- 16 ounce can pinto beans, rinsed and drained
- 1 pint grape tomatoes, halved
- 4.25 ounce can sliced olives
- 1 yellow pepper, diced
- 2 green onions diced
- 1 cup chopped celery
- 2½ cups Mexican cheese blend
- 18 ounce bag of Fritos
- 1 package of taco seasoning
- 16 ounce Catalina dressing
- In a very large bowl combine, kidney beans, pinto beans, tomatoes, olives, pepper, green onions, celery, and cheese and mix well. Add Fritos and taco seasoning and mix well. Add ⅔ of Catalina dressing and toss with the Frito mixture. Add more dressing if desired.
It might just be oversight on my part, but I don't recall ever seeing sliced green olives. Are we to assume black?
I have had this before except it has luttace in it and my friend called it Taco Salad. When I have taken it to pot lucks it was always gone in a hurry.
In this Frito Salad recipe, do you add the Fritos and dressing just before serving so that the Fritos are crunchy? Or, do you add them with the rest of the ingredients as noted in the recipe and refrigerate the salad so flavors can mix? If you do this, the Fritos will get soggy and lose their crunchiness. Not sure what to do in this regard. Planning to make this for a Family Reunion on Sunday. Would appreciate if you could get back to me with an answer. Would like to "wow" my family with a new side dish, but want to present it the right way for the best taste. Thanks!
I add the Frito's right before serving. We like them crunchy. Leftovers get tossed at our house, as the soggy chips are gross to us.
Leave a Comment