Crunchy Frito Fiesta Salad/Frito Blast: A Fun & Crunchy Plate Changer/Crispy Frito Salad Adventure

Frito Salad: A Fun, Crunchy Twist on a Classic
Get ready to shake up your salad game with this vibrant and delicious Frito Salad! This dish is a perfect blend of fun, flavor, and crunch, guaranteed to change the way you think about salads. Inspired by a cherished family recipe, my mom first whipped up this crowd-pleaser for Thanksgiving and Christmas, and it quickly became a beloved staple at our table. I’ve put my own spin on the original, but the heart of this dish remains the same—a kid-friendly, crowd-pleasing salad that’s as versatile as it is tasty.
Below, you’ll find both the classic recipe and my updated version, each packed with fresh ingredients and that signature Frito crunch. Pro tip: keep those Fritos out of the bowl until your salad is chilled to ensure maximum crunchiness—nobody wants soggy chips! Whether you’re tossing in extra Fritos for a bolder crunch or using them for dipping, this salad is all about fun and flavor. Stay tuned for more exciting recipes, and thank you for joining me on this culinary adventure. God bless, stay safe, and sending love to you all!


Frito Salad Recipes: Two Crunchy, Flavorful Versions
Below are two delicious Frito salad recipes—a modern twist and the original family favorite. Both are easy to make, kid-friendly, and packed with crunch. Follow the pro tip to keep those Fritos crispy!

Recipe 1: Modern Frito Salad
A fresh and hearty take on the classic, with chickpeas, lentils, and a zesty Italian dressing.
Ingredients (Serves 4-6):

1 can (15 oz) chickpeas, drained and rinsed (or 2 cups cooked chickpeas)
½ yellow squash, diced
½ cup cooked lentils
½ cup black-eyed peas, drained and rinsed
2–3 tablespoons Italian dressing
1 bag (9.25 oz) Fritos Original Corn Chips

Instructions:

In a large mixing bowl, combine the drained chickpeas, diced yellow squash, cooked lentils, and black-eyed peas. Stir gently to mix evenly.
Add 2–3 tablespoons of Italian dressing and toss to coat all ingredients thoroughly.
Cover the bowl and refrigerate for at least 2–3 hours to chill and let the flavors meld.
Just before serving, add a generous handful of Fritos corn chips (or the whole bag for extra crunch) and mix well to combine.
Serve immediately and enjoy the crunchy, zesty goodness!

Pro Tip: Add the Fritos only when ready to serve to keep them perfectly crispy. Feel free to toss in extra chips for dipping or more crunch.

Original Frito Salad Recipe
The classic family recipe that’s a holiday favorite, loaded with fresh veggies and bold Catalina dressing.
Ingredients (Serves 6-8):

1 can (14.5 oz) diced tomatoes, drained
1 cucumber, diced
1 onion, diced
1 red or green bell pepper, diced
1–2 cans (15 oz each) red kidney beans, drained and rinsed
1 bottle (8 oz) Catalina dressing
1 bag (9.25 oz) Fritos Original Corn Chips

Instructions:

In a large mixing bowl, combine the drained diced tomatoes, diced cucumber, diced onion, diced bell pepper, and drained red kidney beans. Mix well to combine.
Pour the entire bottle of Catalina dressing over the mixture and stir thoroughly to coat all ingredients.
Cover and refrigerate until ready to serve, allowing the flavors to meld (at least 1–2 hours).
When ready to serve, add the entire bag of Fritos corn chips and mix well to distribute the crunch.
Serve immediately and enjoy this vibrant, crowd-pleasing salad!

Pro Tip: Wait to add the Fritos until just before serving to maintain their crunch. Serve with extra chips on the side for dipping fun!

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