Tucson Black and White Bean Salsa

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Great with tortilla chips as a dip. Or try it as a vegetarian filling for burritos adding grated Monterey Jack cheese, too.

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:

1. 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. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

By RecipeOfHealth.com