I don’t think about Fritos much. It’s not the kind of chip I like for random snacking, but when you take that boring chip out of your middle school lunch box and put it into more adult dishes, you realize it’s got lots of personality.
I followed this recipe: basically, mix canned corn, chopped bell pepper, diced tomato, sliced green onion, shredded cheese, mayo, a couple dashes each of cumin and chili powder, fresh cilantro, the juice of a lime, and Fritos.
A few notes:
- You don’t need to worry too much about following a strict recipe – just use mayo/cheese/spices til it looks right
- I wanted a little kick to mine so I used pepper jack instead of the cheddar that the recipe called for
- Everything except the Fritos can be mixed together in advance and can just hang out in the fridge. When it’s time to serve, very roughly crush the Fritos by hand and toss them in. (The full size chips are too big and oddly shaped but you still want them in pretty large chunks because this is where you get all the texture and dimension in this salad.
This is the perfect side dish for Taco Tuesday, but since it can be assembled in advance, it’s also a great item to bring to potlucks or to a picnic in the park if you bring the Fritos in a separate baggie. I love that it has two different kinds of crunch with the bell peppers and the chips. Also, with all the colored peppers and bright green herbs, this salad looks like a FIESTA and I am all about a good partay.