Frito Corn Summer (Print-Friendly Version)
# What You'll Need:
→ Salad
01 -
1 bag (9.25 ounces) corn chips, keep whole (like Fritos)
02 -
1 bell pepper, chopped up
03 -
1 cup cheddar cheese, shredded
04 -
2 cans (15 ounces each) sweet corn, pour out liquid
05 -
1 can (15 ounces) black beans, well drained
06 -
1 can (10 ounces) diced tomatoes with green chilies, drained
→ Dressing
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon garlic powder
09 -
2/3 cup sour cream
10 -
1 tablespoon olive oil, the extra-virgin kind
11 -
1/2 teaspoon ground cumin
12 -
1 teaspoon salt
13 -
1/2 teaspoon black pepper, ground
# Step-by-Step Directions:
01 -
Right before you serve it, fold those corn chips in gently, so they stay crunchy.
02 -
Drizzle the dressing over the bowl of veggies and cheese, then carefully stir until everything's nicely coated.
03 -
In your big bowl, put the corn (drained), black beans (drained), tomatoes with green chilies (also drained), chopped bell pepper, and shredded cheddar together.
04 -
Grab a small bowl. Whisk up sour cream, olive oil, salt, black pepper, onion powder, garlic powder, and cumin until it's smooth.
# Helpful Notes:
01 -
If you want the chips to stay crispy, toss them in just before eating. Planning to make it early? Keep the salad and dressing in their own containers (airtight) in the fridge for two days tops. Add the chips last minute.