Chili Corn Crunch Salad recipe

Surprisingly good! The chili cheese cornchips provide all the seasoning needed! It’s a great salad totake to potlucks where you’re sure to be asked for the recipe…becausethat’s what I did! Thanks, Sonja for sharing this tasty recipewith me.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Chili Corn CrunchSalad

3 (10-ounce) packages frozen white or yellowcorn niblets
1/2 cup diced red onion*
1/2 cup diced green bell pepper
1/2 cup diced red or orange bell pepper
2/3 cup mayonnaise
1 (9.7-ounce) bag chili cheese flavored corn chips, coarselycrushed

Place frozen corn in a colander and runcold water over to thaw. Set aside to drain well.

Meanwhile prepare onion and peppers.

In a large bowl, stir together the drainedcorn, onion, peppers with the mayonnaise. (At this point chillsalad until ready to serve or proceed with the next step.)

Add the crushed corn chips to corn saladmixture and gently stir to combine. Serve immediately.

Makes 16 servings.

*Cook’s Tip: One of my favorite tips forraw onions. First soak the chopped onion in ice-cold water forabout 15 minutes and then drain well prior to adding to the salad.The process removes that particularly “undesirable”taste in raw onion.

Nutritional Information Per Serving (1/16of recipe): 172.3 calories; 44% calories from fat; 8.9g totalfat; 2.5mg cholesterol; 193.3mg sodium; 168.3mg potassium; 23.3gcarbohydrates; 1.5g fiber; 0.9g sugar; 21.7g net carbs; 3.0gprotein.

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