Mexican Caviar with Homemade Tortilla Chips

• Vegan
• Gluten free

• Produce

  • 1 15 oz can Black beans
  • 1 handful Cilantro
  • 1 15 oz can Corn, yellow
  • 1/2 clove Garlic
  • 1/2 tsp Garlic powder
  • 1 small handful Green onions
  • 1 Orange and yellow bell pepper, small red
  • 1 Tomato, small

• Condiments

  • 3 tbsp Lemon juice
  • 1 25 oz jar Pace picante salsa

• Baking & Spices

  • 1 Salt + pepper

• Oils & Vinegars

  • 1 Canola oil
  • 1/4 cup Red wine vinegar

• Bread & Baked Goods

  • 1 package White corn tortillas, soft

Found on southernmadesimple.com

Description

Ingredients

• 1 25 oz jar of Pace Picante Salsa
• 1 15 oz can black beans - drained and rinsed
• 1 15 oz can yellow corn - drained
• 1 small tomato - diced
• 1 small red, orange and yellow bell pepper - seeded and diced
• 1 small handful of green onions - diced
• ½ clove garlic
• ¼ cup red wine vinegar
• 3 Tbs lemon juice
• 1 handful cilantro - chopped (optional)
• ½ tsp garlic powder, cumin and chili powder
• salt + pepper to taste
• For Tortilla Chips:
• 1 package soft white corn tortillas
• Canola oil for frying

Directions

• Combine all ingredients in a large bowl and stir well
• Cover and refrigerate over night - (not required, but recommended so all flavors meld together well)
• *Serve with fresh tortilla chips
• *For Homemade Tortilla Chips:
• Preheat oil for frying to 350 F
• Cut corn tortillas into triangles
• Once grease is hot enough, gently place tortillas one at a time into grease and cook for one full minute. Using a metal pair of tongs or a spatula, flip the chips over in the grease at least once. I recommend frying no more than 6 tortilla chips at a time
• Remove from grease and allow to cool on a paper towel.
• Add salt if desired