Fritos Corn Salad

INGREDIENTS:
4 cans (11 oz) or 3 cans (15 oz) corn & peppers/fiesta corn/southwest corn (however its called at your store), drained
1 bunch green onions
3/4 cup mayo
3 tablespoons vegetable oil
1 bag Fritos corn chips, crushed

LETS COOK:
1. Empty the can of corn into a medium size bowl with a lid.
2. Chop the green onions and combine with the corn and peppers {use as much or as little of the bunch based on your own taste preference}.
3. Add the mayo & oil to the corn and stir to coat well.
4. Cover with the lid and refrigerate for at least 4 hours but preferably overnight.
5. Sprinkle with the crushed Fritos just before serving.  {Again, you can use as much or as little of the bag of chips as you would like - I use ALOT because I like the crunch in every bite:) }

 

 

 

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THIS RECIPE PROUDLY LINKED TO: Gooseberry Patch