Ingredients
- 1 can of corn
- 2 cans of beans of your choice
- ½ cup of apple cider or white vinegar
- ½ cup of oil (vegetable, canola, olive, or avocado)
- ¼ cup of sugar
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- ¼ teaspoon of cayenne pepper (optional)
- 1 bag of tortilla chips
Equipment Needed
- Non-electric can opener
- 1 large bowl
- Liquid measuring cups
- Large spoon
Directions
- Drain and rinse corn and beans, and add to bowl.
- In the measuring cup, combine vinegar, oil, sugar, salt, and pepper. Stir until sugar is dissolved.
- Add dressing to corn and beans and gently mix.
- Serve with your favorite tortilla chips.
Note: Adapted from “Texas Caviar” recipes by omitting diced celery, onion, and bell pepper (could be added if available).
This recipe was submitted by Lara Nkurunungi as part of the Food Policy Council of Buffalo and Erie County's Emergency Eats Recipe Challenge.
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