Recipe: Black and White Bean Salsa

Black and White Bean Salsa

3 tablespoons olive oil
1 1/4 cups fresh corn kernels or frozen, thawed
1 16 oz. can black beans, rinsed and drained
1 15 oz. can white beans, rinsed and drained
1 cup chopped red bell pepper
3/4 cup chopped red onion
2 tablespoons fresh lime juice
3 large garlic cloves, pressed
1 jalapeno pepper, seeded and minced
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
salt and freshly ground pepper

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, beans, bell pepper, onion, lime juice, garlic, jalapeno, oregano, chili powder, and cumin. Season generously with salt and pepper.

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

Servings: 12
alt.recipes/Duckie(r)/2002