Mexican Corn Salad: A Flavorful and Fun Side Dish
A vibrant and crunchy Mexican Corn Salad that combines sweet corn, black beans, and a creamy dressing, perfect as a side dish.
Equipment
- mixing bowls
- measuring cups
- measuring spoons
Ingredients
- 2 cans sweet corn drained
- 1 can black beans drained
- 1 can Rotel drained
- 1 bell pepper diced (red, green, or yellow)
- 1 cup shredded cheddar cheese
- 1 bag Fritos (9.25-ounce)
Dressing
- 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
- Mix all dressing ingredients in a small bowl until smooth.
- Combine corn, black beans, Rotel, diced bell pepper, and shredded cheese in a large bowl.
- Pour the dressing over the salad mixture and stir gently to combine.
- Add Fritos just before serving to keep them crunchy.
- Carefully fold the Fritos into the salad to prevent breaking.
Notes
For optimal freshness, do not mix the Fritos into the salad until serving. The salad and dressing can be stored separately in the refrigerator for up to 2 days.