This Veggie Frito Taco Salad is SO good and filling. Lettuce, tomato, black beans, cheese, Fritos and a delicious dressing!
FRITO TACO SALAD
I am really fortunate to live in a small city with a great farmer’s market. It is busy and hopping in the summer time! We have an adorable main street here and it’s enjoyable to walk around and shop. My son and I like to go up there on Saturdays and see the local goodies. This week we got to sample some local honey. I ended up buying some clover honey and a blackberry infused honey. And my son actually tried it and loved it! There was also some in-season peaches and tons of veggies and fresh lettuce.
So my brain started working with what I could make with my farmer’s market finds. I had purchased romaine lettuce, green onion, cherry tomatoes and corn. Someone there was also selling some fresh guacamole so I bought that too! I can never turn down guac. Never.
When I got home I started rummaging around in my pantry and I saw that I had some of my favorite BUSH’S® Organic Black Beans, a can of olives and corn chips. I knew exactly what I needed to make – taco salad!
This salad is so filling (black beans have lots of fiber and protein!) that you won’t even miss the meat!
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. Also, I made this a second time and also added in some BUSH’S® Organic Pinto Beans and BUSH’S® Organic Dark Red Kidney Beans. All of them were delicious. More beans = more better!
2 ears fresh corn
2 Romaine lettuce hearts, roughly chopped
1 (16 oz) can BUSH’S® Organic Black Beans, drained and rinsed
2 cups shredded cheddar cheese
1 cup sliced cherry tomatoes
1 can sliced olives, drained well
2 cups corn chips
1 cup catalina (or French) dressing
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, BUSH’S® Organic Black Beans, tomato, cheese, olives and corn. When ready to serve, add corn chips and dressing to salad.Serve with optional toppings: sour cream, guacamole and pico de gallo.
I love ALL the toppings!
Toss to coat.
Then dig in!Enjoy!
FRITO TACO SALAD
- 2 ears fresh corn
- 2 Romaine lettuce hearts, roughly chopped
- 1 16 oz can BUSH’S® Organic Black Beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 1 cup sliced cherry tomatoes
- 1 can sliced olives, drained well
- 2 cups corn chips
- 1 cup catalina dressing, or French dressing
- sour cream
- pico de gallo
- In a large salad bowl, add chopped lettuce, BUSH’S® Organic Black Beans, tomato, cheese, corn and olives.
- When ready to serve, add corn chips and dressing to salad.
- Serve with optional toppings: sour cream, guacamole and pico de gallo.
- Toss to coat.