Tucson black and white bean salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Corn oil |
| 1¼ | cup | Fresh corn kernels or frozen; thawed |
| 1 | can | Black beans; rinsed, drained |
| ; (16-ounce) | ||
| 1 | can | Great Northern white beans; drained (15-ounce) |
| 1 | cup | Chopped red bell pepper |
| ¾ | cup | Chopped red onion |
| 2 | tablespoons | Fresh lime juice |
| 3 | larges | Garlic cloves; pressed |
| 1 | large | Jalapeño chili; seeded, minced |
| 1 | tablespoon | Minced fresh oregano or 1 teaspoon dried |
| 1 | tablespoon | Chili powder |
| 1½ | teaspoon | Ground cumin |
Directions
Heat 1 tablespoon oil in heavy large skillet over high heat. Add corn and saute 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.)
Makes about 6 cups.
Bon Appetit July 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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