Ingredients:

  • 30 oz whole kernel corn, drained and rinsed
  • 15 oz black beans, rinsed and drained
  • 1 large red bell pepper, finely diced
  • 0.5 cup red onion, finely minced
  • 1 medium jalapeño, seeded and minced
  • 1 cup sharp cheddar cheese, finely shredded
  • 0.5 cup low-fat plain Greek yogurt
  • 0.25 cup mayonnaise
  • 2 tbsp fresh lime juice
  • 1 tbsp low sodium taco seasoning
  • 0.5 tsp smoked paprika
  • 0.25 cup fresh cilantro, chopped
  • 9.25 oz Chili Cheese Fritos

Instructions:

  1. Finely dice the red bell pepper, red onion, and jalapeño until they are uniform in size.
  2. Drain the 30 oz corn and 15 oz black beans in a colander and rinse under cold water until the water runs clear.
  3. Spread the corn and beans on a clean kitchen towel and pat dry until no visible moisture remains.
  4. In a small bowl, combine 0.5 cup Greek yogurt, 0.25 cup mayonnaise, 2 tbsp lime juice, 1 tbsp taco seasoning, and 0.5 tsp smoked paprika until smooth and velvety.
  5. Place the corn, beans, peppers, onions, and jalapeño into your large mixing bowl and toss until evenly distributed.
  6. Fold in 1 cup shredded cheddar and 0.25 cup chopped cilantro until just incorporated.
  7. Pour the yogurt mixture over the vegetables and fold gently until every piece is lightly coated.
  8. Cover and refrigerate the vegetable base for at least 30 minutes until the flavors have unified.
  9. Just before serving, add the 9.25 oz Chili Cheese Fritos and toss until the chips are barely coated.
  10. Sprinkle a little extra cilantro on top and serve immediately while you can still hear the crunch.