Corn Salad

A friend of mine gave me this recipe. It is always a big hit at pot-lucks when she brings it.


3 cans of sweet yellow corn
2 cans of Mexicorn
1 diced green pepper
1 diced purple onion (small)

1 can black beans (rinsed)
1/2 c. mayo

Mix above ingredients together and refrigerate for a few hours or overnight if possible to allow flavors to blend.

Then 15-30 minutes before serving, stir in:

1 bag shredded cheddar cheese (2 cups)
1 bag crushed Chili Cheese Fritos

The salad is served cold and I also usually serve it with another bag of Fritos that are not all crushed up (to use as a scoop for the salad).

You can add more or less of anything you like. Sometimes I add a little extra mayo if it looks too dry