Verna's Salsa with Chips

This would be so very pretty for Christmas or during the Holidays! Ingredients:
1/3 cup water
1/4 cup +Agave Nectar
1/3 cup Apple Cider Vinegar
1/4 teaspoon cumin
Bring to a boil and let cool
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Drain and Rinse:
1 can pinto beans
1 can black beans
15 oz. frozen (small ) corn
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Chop:
1 red pepper
1 green pepper
1 yellow pepper
1 sweet onion
1/2 cup chopped cilantro
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Mix all ingredients together.
I added a touch of Cayenne pepper to salsa after it was mixed.
Refrigerate to marinate.
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For the chips I used Fat Flush Tortilla shells:

• I cut the tortillas in quarters.
• Put tortilla shells on a sprayed baking sheet.
• Sprayed tops of shells lightly.
• Baked at 375 degrees 10-15 minutes or until crisp.

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Store left over chips in air tight container.