Tex-Mex Catalina Salad

DSC_9840 copy

I saw this recipe at Real Mom Kitchen and, given my love for Chili Cheese Fritos, I knew I had to try it.  I did change a few things including making my own Catalina dressing since it’s fast, easy and I like knowing exactly what I’m eating.  You know, like the what’s in the red and yellow bag of Fritos that I’m currently wolfing down now that dinner has come and gone.

The dressing, found at Food makes about a cup and a half of dressing and I didn’t use all of it in the salad because I don’t like a runny salad.  I used about a half a cup but you can use as much as you like.

Salad Ingredients

  • 14.5 oz. can red kidney beans, rinsed and drained
  • 14.5 oz. can pinto beans, rinsed and drained
  • 10.5 oz. container grape tomatoes, quartered
  • 6 oz. can of chopped olives
  • 1 yellow pepper, diced
  • 4 green onions, diced
  • 1 cup celery, chopped
  • 1 10.5 oz. bag of Chili Cheese Fritos

Catalina Dressing Ingredients


  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup onion, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup olive oil
  • salt and pepper 


    1. Toss all the salad ingredients together in a big bowl except the Fritos.
    2. In a large measuring/pour-easy dish mix all the dressing ingredients and whisk well.
    3. Pour as much of the dressing as you like over the salad and toss well.  Refrigerate until ready to eat, pour the Fritos over top of your salad and enjoy!





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s