Corn & Frito salad (Bev Lang)

Ingredience

1 can Mexican corn, 11 ounces, drained

1 can regular corn, 15.25 ounces, drained

1 cup chopped bell pepper

1 cup chopped red onion

1 cup shredded cheddar cheese

1 cup mayo

one bag chili cheese fritos, 10 ounces

Pokyny

Mix all ingredients together except the fritos, then refrigerate, overnight is best. Just before serving, crush fritos and add half the bag to the salad, stir and use immediately. If you have any leftovers, refrigerate, then use the remaining crushed bag of fritos and serve again.