Tucson Black and White Salsa

Amount          Ingredient
3 tbsp              corn oil
1 1/4 c             fresh corn kernels
1 lb                  black beans, cooked
1 lb                  white beans, cooked
1 c                   red bell pepper -- chopped
3/4 c                red onion -- chopped
2 tbsp              lime juice
3 lg                  garlic cloves -- pressed
1 lg                  jalapeno -- seeded and minced
1 tbsp             fresh oregano
1 tbsp             chili powder
1 1/2 tsp         ground cumin

Method

1. Heat 1 tablespoon oil in heavy large skillet over hight heat.
2. Add corn and sauté until golden brown.
3. Transfer to large bowl.
4. Add 2 tablespoons oil and all remaining ingredients.
5. Season generously with salt and pepper.
6. Bring to room temp. and serve.

comments@linkculinaire.com