Title: Tucson Black And White Bean Salsa
Categories: July 1993
Yield: 1 servings

3 tb Corn oil
1 1/4 c Fresh corn kernels or
-frozen; thawed
1 cn Black beans; rinsed, drained
; (16-ounce)
1 cn Great Northern white beans;
-drained (15-ounce)
1 c Chopped red bell pepper
3/4 c Chopped red onion
2 tb Fresh lime juice
3 lg Garlic cloves; pressed
1 lg Jalapeño chili;
-seeded, minced
1 tb Minced fresh oregano or 1
-teaspoon dried
1 tb Chili powder
1 1/2 ts Ground cumin

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.