Catalina Frito Salad

Frito Salad with Catalina Dressing is a Potluck Favorite

Fritos Corn Chips add the perfect crunch to this bright salad that’s full of healthy beans, tomatoes, and bell peppers. Catalina Frito Salad is one of the EASIEST salads to make and take to a potluck or barbecue, and it’s usually the first to go. You can even use my Homemade Catalina Salad Dressing for it, if you want, but as you can see, I used the Lite Kraft version of the dressing because I was in a hurry. I accidentally got the lite version and was worried it would be gross. I’m happy to report it was actually awesome…yahoo for fewer calories without compromising the flavor!

I made this salad this summer while I was visiting my in-laws. Their church was having a barbecue potluck, and we needed something fast and easy to make and take with us. This was perfect! I did the pepper and onion chopping, combined them with the drained and rinsed beans, poured on the dressing, and let it all marinate in the fridge until we were ready to go. Right before leaving, I added the chips and hurried to take a few pictures so I could share the recipe here.

If you are traveling far, add the chips right before serving. Their church was less than a mile down the road, so I could add them at home. This salad is so good it gets devoured quickly, which is good. Saving it for leftovers doesn’t really work unless you reserve some without the chips in it. The chips’ crunchiness definitely has about a 2-hour life expectancy once added to the dressing/beans/peppers. Something about this combination is just so good. Who would have thought?! I had this for the first time years ago at a potluck I went to in college. I was so intrigued. It’s been a favorite ever since. You’re going to love it, too!

My Favorite Potluck Recipes

step-by-step pictures for how to make Catalina Frito Salad

Frequently Asked Questions for how to make Catalina Fritos Salad

Can I use a different type of corn chip or does it have to be Fritos?

Fritos are a nice dense chip that holds up to the moisture in the salad better than regular corn chips. If you can’t find Fritos to buy, another option would be to just use this recipe as a dip and dip regular corn chips in it–sort of like a Texas Caviar.

Is it okay if I use the Scoop-Size Fritos or just the original?

It’s fine to use the scoop-size Fritos if that is all you can find, but because of their size, it makes it harder to fit a bite of salad into your mouth.

Can I use the chili-flavored Fritos chips?

I have never tried using the chili-flavored Fritos in this salad, but I am sure it would be delicious. I actually had a fantastic salad similar to this one at my sister-in-law’s house this summer that I plan to make and share soon. It used mayonnaise instead of Catalina dressing and chili-flavored Fritos instead of regular Fritos. It was REALLY good!

Is this recipe dairy- and gluten-free?

Yes. However, just double check that the Catalina dressing you choose is gluten-free, or use my homemade version of Catalina Dressing, which is for sure gluten-free.

How long can I store this salad in the fridge?

Once you have added the chips, you need to eat this salad right away. It doesn’t store well. I mentioned above that the crunchiness of the chips only lasts around 2 hours after it is mixed. I don’t recommend keeping the leftovers. The chips get really soggy.

How far in advance can I make Catalina Frito Salad?

You can make the salad 2-3 days in advance if you don’t add the chips. You can chop everything else and pour the dressing on. Just be sure to keep it covered tightly in the fridge, and then wait until just before serving to add the chips.

Chef’s Tools for Fritos Salad:

Catalina Frito Salad

Prep time

15 mins

Total time

15 mins

A bright and delicious salad full of beans, bell peppers, tomatoes, and crunchy Fritos corn chips. A unique salad that is a crowd-pleaser EVERY time!

Author: Maria...from memory of a salad I had in college

Recipe type: Salad

Serves: 16-20

Ingredients

1 (9.25 ounce) bag Fritos Corn Chips
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
2 green bell peppers, finely diced
5-6 Roma tomatoes, finely chopped
¼-1/2 cup red onion, finely diced
6-8 ounces of Catalina dressing (Enough to coat everything without being soupy.)

Instructions

In a large mixing bowl combine the drained beans, diced bell peppers, chopped tomatoes, diced red onion, and Catalina dressing. Start with 6 ounces and see if you need to add more dressing. Stir well.
Cover the bowl with a tight lid or plastic wrap and refrigerate until ready to serve.
Right before serving, pour in the bag of Fritos. Stir and serve.
Enjoy!