Fabulous Tex-Mex salad or appetizer recipe with corn, assorted bell peppers, red onion, cheese and Chili-Cheese Fritos! It's fabulous served as a dip for tailgating parties, potlucks and backyard barbecues. This recipe is gluten free.
1 can whole kernel corn drained 1/2 cup mayonnaise or Miracle Whip 1/2 cup red onion diced fine 1 cup bell pepper 1/3 cup each of red, orange and yellow 1 cup shredded Cheddar cheese 1/4 7-oz. bag Chili-Cheese Fritos
Mix ingredients (except Fritos) together and refrigerate.
Add about ¼ bag chili-cheese Fritos just before serving.
Stir to combine well.
Garnish with more Fritos if desired.
I always NOTE: use 3 times the recipe above, and use 3 different colored bell peppers, green is the least favorite choice, but I will use it when I can’t find the other colors.
This recipe is also terrific served as a dip with Fritos. NOTE:
© Can’t Stay Out of the Kitchen
Calories: 298 kcal Carbohydrates: 11 g Protein: 7 g Fat: 25 g Saturated Fat: 7 g Polyunsaturated Fat: 11 g Monounsaturated Fat: 6 g Trans Fat: 0.04 g Cholesterol: 32 mg Sodium: 379 mg Potassium: 170 mg Fiber: 1 g Sugar: 2 g Vitamin A: 1174 IU Vitamin C: 40 mg Calcium: 168 mg Iron: 0.4 mg