Description
This Frito Corn Salad is a crowd-pleasing side dish made with sweet corn, black beans, crunchy bell pepper, shredded cheddar, tangy Rotel, and crispy Fritos, all tossed in a creamy, zesty homemade dressing. Ready in just 5 minutes, it’s perfect for potlucks, barbecues, or any casual gathering where you want something bold, flavorful, and satisfying.
Ingredients
Salad
- 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
Dressing
- 2/3 cup sour cream
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
Instructions
- Make the Dressing: In a small bowl, add the sour cream, olive oil, salt, black pepper, garlic powder, onion powder, and ground cumin. Whisk thoroughly until the mixture is smooth and all the spices are fully incorporated into the creamy base.
- Combine the Salad Ingredients: In a large mixing bowl, add the drained sweet corn, black beans, Rotel, diced bell pepper, and shredded cheddar cheese. Gently toss these ingredients to create an even mix.
- Add the Dressing: Pour the homemade dressing over the corn and bean mixture. Use a large spoon or spatula to gently stir everything together until the salad ingredients are evenly coated with dressing.
- Fold in the Fritos: Just before serving, add the Fritos to the salad. Carefully fold them in, trying not to break them up too much; this preserves their signature crunch against the creamy salad base.
Notes
- This salad is best served immediately after adding the Fritos to keep their crunch.
- If making ahead, store the salad and dressing in the refrigerator separately, and add Fritos just before serving.
- Leftover salad (without Fritos) can be stored for up to 2 days in an airtight container in the refrigerator.
- Switch up the veggies or add fresh herbs for extra flavor and color.
- Add a diced jalapeño for a spicy kick.
Nutrition
- Serving Size: 1 serving (1/8th of recipe)
- Calories: 228 kcal
- Sugar: 7g
- Sodium: 397mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0.001g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg