mexican frito salad (and 4th of July dinner)


This is my favorite Mexican salad EVER. Yum. It has fresh ingredients and a creamy, flavorful dressing. The Fritos are added right before serving so they'll be nice and crunchy. I would recommend letting the avocados, tomatoes and beans marinade in the dressing for at least a few hours before eating.

Mexican Frito Salad


1 head of lettuce (I like iceberg for this recipe)
1 large bag of Fritos
1 can black beans, drained & rinsed
3 avocados, cubed
3 cups chopped cherry tomatoes
lemon juice
1 small tub of light sour cream
1/2 cup lite Italian dressing
1 tbsp garlic powder
1.5 tbsp chili powder
salt & pepper


For the dressing, mix sour cream, Italian dressing, garlic powder, chili powder, salt & pepper. In another bowl, add tomatoes, avocados (sprinkle lemon juice on top of avocados after cutting, for freshness) and beans. Pour the dressing on top, mix well, and set in the fridge (covered) for 2 hours. When you're ready to serve, pour the dressing mixture over lettuce and top with Fritos. Mix well. It is YUM!

Here's what I ate along with this salad:


I am so glad I have men in my life who know how to grill meat. Those ribs were falling apart. Mmmhmm.

And there they are! My dad and my two older brothers.

My little nephews are being well trained. Oh what great joy these little guys bring me! I love being Aunt Katie.


There's nothing quite like time spent with family.

Happy 4th!