Recipe: Frito Salad with Chili-Lime Dressing (using corn chips and beans)

FRITO SALAD
"Most recipes for this salad call for bottled salad dressing, though it's far easier and tastier to make one from scratch. This makes for a good, weeknight supper, though it also travels well, too. Just be sure if you're taking it to a potluck to add the chips and dressing right before serving, otherwise they'll get soggy."



FOR THE DRESSING:
1/4 cup red wine vinegar
1 tablespoon fresh lime juice
3/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped fresh cilantro
2 teaspoons chili powder
Salt, to taste

FOR THE SALAD:
4 cups mixed greens
2 cups grape tomatoes, quartered
2 jalapenos, stemmed, seeded, and diced
1 green bell pepper, stemmed, seeded, and diced
1/2 cup chopped fresh cilantro
2 cups cooked pinto beans, rinsed and drained
1/2 cup (2 ounces) Cotija or feta cheese, crumbled
2 cups Fritos or other thick corn tortilla chips

TO MAKE THE DRESSING:
Whisk together the vinegar, lime juice, olive oil, garlic, cilantro, and chili powder until well combined. Add salt to taste.

TO ASSEMBLE THE SALAD:
Toss together the greens, tomatoes, jalape os, bell pepper, cilantro, beans, and Cotija cheese.

If serving immediately, add the chips and dressing. If serving later, toss with the chips and dressing when ready to serve.

Makes 4-6 servings
Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: The Homesick Texan's Family Table by Lisa Fain