Frito Corn Salad
A colorful and crunchy salad that's easy to make, perfect for potlucks and barbecues, featuring sweet corn, creamy dressing, and the satisfying crunch of Fritos.
Ingredients
Salad Base
- 2 cans 15-ounce cans sweet corn, drained Go for brands specifying 'sweet' or 'creamed' for best flavor.
- 1 can 15-ounce can black beans, drained Ensure beans are thoroughly drained.
- 1 can 10-ounce can Rotel, drained Can substitute with regular diced tomatoes and chili powder.
- 1 piece bell pepper, diced (red, green, or yellow) Fresh bell pepper adds extra crunch.
- 1 cup shredded cheddar cheese Choose your favorite brand.
- 1 bag 9.25-ounce bag Fritos Add just before serving to maintain crunch.
- ⅔ cup sour cream Can substitute with dairy-free yogurt.
Dressing
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
Instructions
Preparation
- In a small bowl, combine sour cream, extra virgin olive oil, salt, black pepper, garlic powder, onion powder, and ground cumin. Whisk until smooth and fully incorporated.
- In a large bowl, combine the drained sweet corn, black beans, Rotel, diced bell pepper, and shredded cheddar cheese.
- Top the veggies with your dressing and gently stir to combine until everything is well coated.
- Add the Fritos just before serving. Gently fold them into the salad mixture to avoid breaking them.
Notes
Serve chilled for best flavor. Store leftovers in an airtight container for 2-3 days, but add Fritos only to portions you plan to eat immediately.