- 2 cups whole kernel corn
- 2 cups black beans
- 1 small red onion, finely diced
- 1 red bell pepper, chopped
- 1/ 4 cup finely chopped cilantro
- 1 small garlic clove, minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lime juice
- 3 tablespoons olive oil
- 1/ 2 teaspoon salt
- 1/ 4 teaspoon ground cumin
- Fresh ground pepper, To Taste
- 1 bag tortilla chip
- 1 cup grated cheese
- 1 tomato, chopped
- 2 avocados, sliced
- 4 eggs, fried
In a large bowl, combine the corn, black beans, peppers, cilantro and garlic. (I used beans that I cooked myself here, but you can substitute canned beans. Just drain the liquid first).
In a separate, smaller bowl, add the red onion with the vinegars and lime juice. Let that sit for a few minutes to tame the bite of the onion.
Add the olive oil, salt, cumin and pepper to the bowl with onions and whisk together.
Pour the dressing over the black bean mixture and toss to coat. The longer this sits, the more the flavors will intensify. I like to let it sit for at least 30 minutes.
Preheat the oven to 400˚ F .Lay chips on a baking sheet lined with parchment paper. Top with Black Bean & Corn Salad, shredded cheese and chopped tomato.
Place the baking sheet into the preheated oven and bake until the cheese has melted, about 15 minutes.
Take the nachos out of the oven, slide onto a serving plate and top with fried eggs and avocado. Enjoy immediately.