Description
A crunchy and creamy Frito Corn Salad loaded with sweet corn, black beans, Rotel, bell pepper, and cheddar cheese, all tossed in a zesty sour cream dressing.
Ingredients
Scale
- 2 (15-ounce) cans sweet corn, drained
- 1 (15-ounce) can black beans, drained
- 1 (10-ounce) can Rotel, drained
- 1 bell pepper, diced (red, green, or yellow)
- 1 cup shredded cheddar cheese
- 1 (9.25-ounce) bag Fritos
- ⅔ cup sour cream
- 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
- In a large bowl, combine the drained corn, black beans, Rotel, diced bell pepper, and shredded cheddar cheese.
- In a separate small bowl, whisk together the sour cream, olive oil, salt, black pepper, garlic powder, onion powder, and cumin to make the dressing.
- Pour the dressing over the corn mixture and toss until fully coated.
- Gently fold in the Fritos just before serving to keep them crispy.
- Serve immediately or refrigerate until ready to eat.
Notes
- For best texture, add Fritos right before serving.
- Customize with jalapeños or hot sauce for extra heat.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg
Keywords: frito corn salad, easy salad recipe, potluck side dish