Frito Salad
*makes 4 large salads*
Dressing:
¼ cup sugar
1 teaspoon salt
½ cup olive oil
⅔ cup white wine vinegar
2 tablespoons finely chopped green bell pepper
1 tablespoon minced onion
1 teaspoon dry mustard
2 teaspoons paprika
2 teaspoons Worcestershire sauce
1 teaspoon chile powder
⅓ cup water
2 tablespoons tomato paste
Salad:
1 pound lean ground beef
1 teaspoon chile powder
¼ teaspoon salt
1 dash cayenne pepper
1 head iceberg lettuce, rinsed and thoroughly drained, and then chopped
1 bag Fritos original corn chips
1 can (15 ounce) black beans, rinsed and drained
1 cup grated cheddar cheese
2 ears of corn
1 cup chopped tomatoes
½ cup green bell peppers, sliced (whatever is left over from the dressing)
¼ cup thinly sliced white onion or green onions
Optional: black olives, avocado, minced fresh jalapenos
For the dressing, place all of the ingredients in a large lidded jar. Shake thoroughly to combine, checking to make sure the tomato paste has been fully incorporated. Place in the refrigerator for at least 30 minutes. This is also a good time for you to rinse and drain the lettuce so that it will be chilled and ready at the same time as the dressing.
Brown the hamburger meat in a non-stick skillet. In a small bowl, mix the chile powder, salt and cayenne. Add the seasoning and stir it in to evenly coat the meat. Drain excess fat, if needed, and transfer the meat to a bowl. Set aside.
In a saucepan of boiling water, cook the corn for 4 minutes. Remove the corn and set it aside to cool. When it is cool enough to handle, cut the corn off of the cob. (Hold the corn up vertically on a plate and use a very sharp knife to cut off the kernels holding the knife in a slightly diagonal position. Be careful). Set the corn aside.
Prepare and chop the remaining vegetables.
To prepare the salads, place a handful of iceberg lettuce on each plate. Place a handful of Fritos on top of the lettuce. Then divide the seasoned hamburger and beans amongst the salads. Garnish with cheese, corn, tomatoes, green bell pepper slices and onion slices. Add dressing to each salad, to taste (about 1/3 cup dressing per salad).
Eat immediately, and store the components separately.
