Frito salad is famous in the South, but this isn’t your standard Frito salad! This healthy twist uses Randall Pinto Beans with fresh lettuce, tomatoes, jalapenos, and avocado for a mouthwatering dish that could come straight out of your summer garden!
• 1 cup of grapeseed or other neutral salad oil
• 1/4 cup of red wine vinegar
• 1/4 cup of tomato ketchup
• 2 tsp of prepared mustard
• 1/4 tsp of Worcestershire sauce
• 1 1/2 tsp of chili powder
• 1 tsp of onion powder
• 1/2 tsp of garlic powder
• 1/2 tsp of kosher salt
• 1/2 tsp of black pepper
•1 head of iceberg lettuce, chopped
•2 cups of grape tomatoes, sliced in half
•2 jalapeños, seeded and diced
•1/4 cup of sliced black olives
•1/4 cup of red onion, cut into thin slivers
•2 cups of Randall Pinto Beans, drained
•1 cup of shredded Colby Jack cheese
•1 avocado, peeled, pitted, and cubed
•2 cups of Fritos or other thick corn tortilla chips
Add the oil, vinegar, ketchup, mustard, Worcestershire, chili powder, onion powder, garlic powder, salt, and pepper to a jar, put the lid on, then shake until the dressing is well blended. Alternatively, you can simply whisk the ingredients together.
Toss the lettuce, tomatoes, jalapeños, olives, red onion, Randall Pinto Beans, cheese, avocado, and chips together until well combined.
Serve the salad with the dressing on the side. If you’re taking this to a potluck, add the avocados and Fritos just before serving so they remain fresh.
Recipe inspired by and picture courtesy of homesicktexan.com.
One 48 oz jar of Randall Pinto Beans can make more than one recipe. Here are two additional recipes you could make with this same 48 oz jar of Randall Pinto Beans: