Recipe for Tucson Black and White Bean Salsa

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Yield:

1 servings

Ingredients:

Amount	Ingredient
3 tbl	Corn oil
1/4 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
3/4 cup	Chopped red onion
2 tbl	Fresh lime juice
3 lrg	Garlic cloves, pressed
1 lrg	Jalapeñ,o chili, seeded, minced
1 tbl	Minced fresh oregano or 1 teaspoon dried
1 tbl	Chili powder

Instructions:

Instructions: 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.

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