TUCSON BLACK AND WHITE BEAN SALSA
Cristen Murray
ingredients
- 3 tablespoons corn oil
- 1 1/4 cups fresh corn kernels or frozen, thawed
- 1 16-ounce can black beans, rinsed, drained
- 1 15-ounce can Great Northern white beans, drained
- 1 cup chopped red bell pepper
- 3/4 cup chopped red onion
- 2 tablespoons fresh lime juice
- 3 large garlic cloves, pressed
- 1 large jalapeño chili, seeded, minced
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
directions
Heat 1 tablespoon oil in heavy large skillet over high heat. Add corn and sauté until brown, about 3 minutes. Transfer to large bowl. Add 2 tablespoons oil and all remaining ingredients. Season generously with salt and pepper.
Tip:
Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
Source: Bon Appétit
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