Michigan residents Cathy and Paul McDonald love to cook, and they are both very good at it. When summer comes, however, they prefer to spend time in their backyard pool with family and friends. Paul usually grills the main dish (meat, chicken, or fish) and Cathy prepares quick and easy side dishes; neither wants to spend much time in the kitchen. Cathy M’s Frito Salad goes well with anything grilled, and can be put together in 15-20 minutes. It’s actually pretty addicting, though, so plan to blow the diet and enjoy.

This delicious salad can be made ahead with the exception of the Fritos, which should be stirred in at the last minute to insure that the salad stays crunchy. For extra crunch, add 2 cups diced jicama; for extra color, add chopped fresh parsley or cilantro. Lite mayonnaise or Miracle Whip can be used (it lowers the calorie count by about 80 per serving), but don't use the non-fat as you will end up with a disgusting mess.

12 Servings

1 15 oz. can black beans, drained and rinsed
1 15 oz. can corn, drained and rinsed, or 2 cups frozen corn
1 red bell pepper, chopped
1/2 cup diced red onion
2 cups diced jicama (optional but fabulous)
1 cup shredded cheddar cheese
1 cup mayonnaise or salad dressing, (such as Miracle Whip)
1 9 1/4 ounce package chili cheese Fritos, crushed

1. Mix the black beans, corn, bell pepper, red onion, jicama and cheese in a large serving bowl.
2. Stir in the mayonnaise and mix well. The salad can be prepared to this step, covered, and refrigerated up to two days ahead.
3. Just before serving, stir in the Fritos.

Note: After the salad sits for several hours, the Fritos soften; it is still good, but not as crunchy.

Amount Per Serving
Calories 376 Calories from Fat 228
Percent Total Calories From: Fat 61% Protein 9% Carb. 31%

Nutrient Amount per Serving
Total Fat 25 g
Saturated Fat 7 g
Cholesterol 10 mg
Sodium 479 mg
Total Carbohydrate 29 g
Dietary Fiber 2 g
Sugars 1 g
Protein 8 g

Vitamin A 12% Vitamin C 25% Calcium 0% Iron 12%