How to Make Taco Salad
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Taco Salad with Bush's Red Kidney Beans Recipe

Best if served with the original FritosĀ® Corn Chips
Prep Time10 mins
Total Time10 mins
Servings: 6 servings


  • 1 cup Catalina Dressing
  • 1 cup Thousand Island Dressing
  • 2 cups chicken chopped
  • 2 large heads lettuce – rinsed dried, and chopped
  • 3 large tomatoes diced
  • 1 red bell pepper diced
  • 1 bunch cilantro chopped
  • 1 cup corn salsa or regular corn, drained
  • 1 cup salsa optional
  • 1 15 ounce can Bush’s Red Kidney Beans, drained
  • 12 ounces shredded cheddar cheese
  • 1 14.5 ounce package Fritos Corn Chips, crushed


  • Mix the first two ingredients together in a small bowl; set aside.
  • Prepare the lettuce, cutting in small pieces, and place in a large bowl. Add the chicken, tomatoes, peppers, cilantro, corn, salsa (optional), and drained kidney beans. Mix well, cover and refrigerate
  • Just before serving, top the salad with the cheese and crushed chips.
  • Add the dressing (to taste); toss and serve.
  • Serve with whole chips on the side.