Cook the bacon: Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes, then transfer to a paper-towel-lined plate to drain. Once cool, crumble into bite-sized pieces.

Dry the shredded cabbage this is the step that actually prevents the soggy-Frito problem: After shredding the cabbage, spin it in a salad spinner in batches until it’s genuinely dry, or pat it thoroughly with clean kitchen towels. Shredded cabbage holds more surface water than it looks like it does, and that water dilutes the dressing over time, which is exactly what turns the Fritos limp within an hour or two drying it properly first keeps the dressing thick enough to cling rather than pool.

Combine the base: In a large mixing bowl, combine the dried cabbage, black beans, corn, cherry tomatoes, shredded cheddar, and green onions.

Make the dressing: In a small bowl, whisk together the ranch dressing and lime juice until smooth. The lime juice isn’t just for flavor it cuts through the richness of the ranch and cheddar so the salad doesn’t taste one-note.

Toss and chill: Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Cover and refrigerate for at least 20 minutes before serving, which gives the flavors time to meld. Pro tip: if you’re making this ahead, stop here and hold the bacon and Fritos separately until right before serving.

Add the bacon and Fritos last: Just before serving, toss in the crumbled bacon, then top with the Fritos and gently fold them in, or scatter them over the top so guests can scoop as they go.