Summer Mexican Corn Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-8
YIELD: 1 Salad
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups sweet corn, drained and chilled (I have used the canned mexicorn a couple of times for that real southwest flavor)
  • 12
    cup diced green pepper
  • 12
    cup diced red bell pepper
  • 12
    cup diced red onion
  • 12
    cup thinly sliced celery
  • 34
    cup avocado, peeled and chopped
  • 1
    cup shredded cheddar cheese
  • 12
  • 1
    cup crushed chili cheese flavor lay's Fritos corn chips
Advertisement

DIRECTIONS

  • Combine corn, peppers, onion, celery, cheese and mayonnaise.
  • Cover and refrigerate 30 minutes or until chilled.
  • Stir in crushed chips, diced tomatoes and avocado just prior to serving.
Advertisement