Frito Taco Salad Veggie Crunch (Printer-Friendly)

Crisp lettuce, beans, tomatoes, cheese, and corn chips tossed in zesty dressing for a vibrant dish.

# What You'll Need:

→ Salad Components

01 - 2 ears fresh corn, cooked and kernels removed
02 - 200 g Romaine lettuce, chopped
03 - 120 g pinto beans or black beans, rinsed and drained
04 - 100 g cherry tomatoes, sliced
05 - 60 g shredded cheddar cheese
06 - 40 g sliced black olives (optional)

→ Toppings

07 - 75 g Fritos corn chips
08 - 80 ml Catalina or French dressing
09 - Sour cream, to taste (optional)
10 - Guacamole, to taste (optional)
11 - Pico de gallo, to taste (optional)

# Steps to Follow:

01 - Microwave whole, unshucked corn ears on high for 5 minutes. Allow to cool briefly, then remove husks and silks. Cut kernels from the cobs.
02 - In a large salad bowl, add chopped Romaine lettuce, drained beans, sliced cherry tomatoes, shredded cheddar cheese, sliced black olives, and prepared corn kernels. Toss ingredients gently to distribute evenly.
03 - Add Fritos corn chips and pour Catalina or French dressing over the salad just before serving. Toss well to coat all ingredients. Garnish with sour cream, guacamole, and pico de gallo if desired.

# Extra Suggestions:

01 - For a crunchier texture, add corn chips and dressing immediately before serving to prevent sogginess.
02 - Choose any preferred variety of beans such as kidney, pinto, or black beans, according to taste.
03 - Tortilla strips can substitute Fritos if desired.