Corn Salad – Rochelle Diersen

Rochelle shared this recipe at the July 2008 church picnic potluck.

1-2 cans of mexicorn*
1/4 cup chopped onion
1/4 cup bell peppers
1/4 cup shredded Cheese
1/4 cup Catalina Dressing
1/4 cup Miracle whip (or any brand)
1 1/2 cups crushed Fritos
Black pepper to taste.

Combine all ingredients except the Fritos. Add them just before serving.

* Corn with peppers in it

Note: Rochelle uses less onion for gatherings, more Catalina dressing and less mayonnaise.