Gluten-Free Frito Corn Salad For Spring Dinner
A refreshing and easy-to-make gluten-free corn salad perfect for spring dinners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups corn (fresh or canned)
- 1 cup black beans (drained and rinsed)
- 1 cup diced bell peppers
- 1 cup diced red onion
- 1 cup cherry tomatoes (halved)
- 1 cup Fritos corn chips
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the corn, black beans, bell peppers, red onion, and cherry tomatoes.
- In a separate bowl, mix together the mayonnaise, sour cream, lime juice, salt, and pepper.
- Pour the dressing over the salad mixture and toss to combine.
- Just before serving, fold in the Fritos corn chips for added crunch.
- Serve chilled or at room temperature.
Discover my list of kitchen tools I always use.
Notes
- Feel free to add other vegetables like avocado or jalapeños for extra flavor.
- This salad can be made a few hours in advance; just add the Fritos right before serving to keep them crunchy.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg