Tucson Black and White Bean Salsa Recipe

Tucson Black and White Bean Salsa Recipe

  • 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
  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.)
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