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Frito Taco Salad (+Video)

This veggie-filled Frito Taco Salad is so incredibly good and filling. Lettuce, tomato, beans, cheese, Fritos and a delicious dressing!

A UNIQUE TWIST TO TACO SALAD

This Frito Taco Salad is so filling and delicious that you won’t even miss the meat! Of course you could add Taco Meat to this recipe if you like. I love the crunch the corn chips add but it is totally optional. Use whatever you love! Tortilla strips would also be wonderful in this. This is an easy recipe to tailor to your tastes. Don’t skip the dressing though!

Veggie Fritos Taco Salad recipe from The Country Cook #vegetarian #healthy

TIPS FOR MAKING FRITO TACO SALAD:

  • One can of canned corn can be used. Just drain really well.
  • You can use any variety of beans in this and you can use more than one. Some options are canned pinto beans, black beans and even kidney beans

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • fresh corn
  • Romaine lettuce hearts
  • pinto or black beans
  • shredded cheddar cheese
  • sliced cherry tomatoes
  • sliced olives
  • Fritos corn chips
  • Catalina (or French) dressing
corn, Romaine lettuce, black beans, shredded cheese, tomatoes, corn chips, French dressing and olives.

HOW TO MAKE FRITO TACO SALAD:

First, cook your corn. This is so easy to do in the microwave. Arrange both ears of corn, un-shucked, in the microwave. If you prefer, you can set them on a microwaveable plate or tray. Cook for 5 minutes. Allow to cool. Set the ears on a cooling rack or cutting board to cool. When the silks and top leaves are cool enough to handle, quickly shuck the husks off the cobs. Then cut the corn off the cob.

In a large salad bowl, add chopped lettuce, beans, tomato, cheese, olives and corn. When ready to serve, add corn chips and dressing to salad.

Pouring French dressing over Vegetarian Taco Salad.

Serve with optional toppings:  sour cream, guacamole and pico de gallo.

Large glass Bowl of Frito Taco Salad with Pico de Gallo on top.

I love ALL the toppings!

Vegetarian Taco Salad in a Large Bowl with Sour Cream.

Toss to coat.

Vegetarian Taco Salad scooped with salad tongs.

Then dig in!

Vegetarian Taco Salad recipe - served in a bowl with a fork.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Vegetarian Taco Salad

Frito Taco Salad (+Video)

This veggie-filled Frito Taco Salad is so good and filling. Lettuce, tomato, beans, cheese, Fritos and a delicious dressing!
4.71 from 24 votes
Print Pin Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8

Ingredients

  • 2 ears fresh corn (kernels cut off)
  • 2 Romaine lettuce hearts, chopped
  • 16 ounce can black beans (or pinto beans)
  • 2 cups shredded cheddar cheese
  • 1 cup sliced cherry tomatoes
  • 1 can sliced olives, drained well
  • 2 cups Fritos corn chips
  • 1 cup catalina dressing, or French dressing

Optional toppings:

Instructions

  • First, cook the corn. This is so easy to do in the microwave. Arrange both ears of corn, un-shucked, in the microwave. If you prefer, you can set them on a microwaveable plate or tray. Cook for 5 minutes. Allow to cool. Set the ears on a cooling rack or cutting board to cool. When the silks and top leaves are cool enough to handle, quickly shuck the husks off the cobs. Then cut the corn off the cob.
  • In a large salad bowl, add chopped lettuce, beans, tomato, cheese, corn and olives. Stir.
  • When ready to serve, add corn chips and dressing to salad and toss.
  • Serve with optional toppings: sour cream, guacamole and pico de gallo.

Video

YouTube video

Notes

  • canned corn can be used instead of fresh
  • Feel free to add cooked ground beef or shredded chicken to this salad.
Course: Salad
Cuisine: American

Nutrition

Calories: 344kcal | Carbohydrates: 28g | Protein: 9g | Fat: 21g | Sodium: 695mg | Fiber: 1g | Sugar: 10g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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27 Comments

      1. YES MY FAMILY TRY IT AND THEY LOVE THIS RECIPES. WE LOVE YOUR RECIPES BRANDI THE COUNTRY COOK.

  1. I know I am half blind and elderly, but I read the directions twice and did not see a step in which the corn was added. Otherwise, it certainly looks like a fun salad, I will make this for my fellow election judges at our runoff later this months.

  2. 5 stars
    My husband’s Aunt gave me this recipe years ago and I have made this recipe several times for my family. But I have never put corn in the salad. I will try it with the corn next time.
    I also chop green onions and add to the salad green tops and all. They really add a lot of flavor!

  3. 5 stars
    What a grrrrr8 way to eat a healthy salad!!! Since there are two of us, I cut the recipe in half and experienced a delicious meal.

    1. 5 stars
      Another great idea is to blanch some extra corn, while in season, and then freeze for future use.

  4. 5 stars
    I love anything taco salad wise, but like to use a combination of salsa and ranch dressing
    With some sour cream added for the dressing.
    I make up a jar of it and store in the fridge for a week or so and then it’s always ready!

  5. 5 stars
    Okay – stupid question here…. do you cook the corn? Can you eat raw corn? It’s never occurred to me…..

    1. Not a stupid question at all – I was wondering the same thing!

      This recipe looks so delicious! Can’t wait to try it!

  6. 5 stars
    Made this with Drew’s creamy chipotle dressing and homemade tortilla strips. Perfect for a hot summer dinner when you don’t want to get anywhere near a stove.