Frito Corn Salad Summer (Printable Version)
# What You'll Need:
→ Salad
01 -
2 cans (15 ounces each) sweet corn, drained
02 -
1 can (15 ounces) black beans, drained
03 -
1 can (10 ounces) diced tomatoes with green chilies, drained
04 -
1 bell pepper, diced
05 -
1 cup shredded cheddar cheese
06 -
1 bag (9.25 ounces) corn chips (such as Fritos), whole
→ Dressing
07 -
2/3 cup sour cream
08 -
1 tablespoon extra-virgin olive oil
09 -
1 teaspoon salt
10 -
1/2 teaspoon ground black pepper
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon onion powder
13 -
1/2 teaspoon ground cumin
# How to Make It:
01 -
In a small mixing bowl, whisk together sour cream, olive oil, salt, black pepper, garlic powder, onion powder, and ground cumin until smooth and well blended.
02 -
In a large bowl, add the drained corn, black beans, diced tomatoes with green chilies, diced bell pepper, and shredded cheddar cheese.
03 -
Pour the dressing over the salad ingredients and gently mix until the vegetables and cheese are evenly coated.
04 -
Just before serving, fold in the corn chips gently to preserve their crunch.
# Additional Tips:
01 -
For optimal crunch, mix in the corn chips only immediately before serving. If making ahead, store the salad and dressing separately in airtight containers for up to 2 days and add the chips when ready to serve.