See how yummy this looks...
It's great with chips but just as yummy just by the spoonful!
Here's the recipe (which is a great example of "eating a rainbow")
1 can (10 oz) sweet white corn (drained)
1 can (14.5 oz) sweet yellow corn (drained)
1 can (14.5 oz) black beans (rinsed and drained)
1/2 red onion (diced)
1/2 red pepper (diced)
1/2 green pepper (diced)
1/2 cup rice wine vinegar (NOTE: I've used whatever vinegar I have on hand, cider, red wine, etc, and it tastes just fine)
1/4 cup sugar (NOTE: the original recipe calls for a 1/2 cup, but I've found it doesn't need that much. You can add more if you like things sweeter)
1. Open all your cans, drain or rinse your corn and beans, chop up your peppers and onions, and dump it all in a big bowl.
2. Combine the sugar and vinegar, and pour over the veggie mixture.
3. Refrigerate until it's time to eat. (You can definitely make this the night before, it's even better the next day). Serve with chips.
NOTE: This recipe is really flexible. I like the colorful look of both white and yellow corn and red and green peppers, but you can easily just use one or the other. You can also add a little more of one veggie and less of another depending on the size of your cans or the size of your peppers, and it'll work out just fine.