Tucson Black And White Bian Salsa

• 3 Tbsp. corn oil
• 1 1/4 c. frozen corn
• 1 (16 oz.) can black beans, drained
• 1 (15 oz.) can Great Northern white beans, drained
• 1 c. chopped red bell pepper
• 3/4 c. chopped red onion
• 2 Tbsp. fresh lime juice
• 3 large cloves garlic, pressed
• 1 large jalapeno chili, seeded and minced
• 1 Tbsp. minced, fresh oregano or 1 tsp. dried
• 1 Tbsp. chili powder
• 1 1/2 tsp. cumin

1. Heat oil in heavy skillet over high heat.
2. Add corn and saute until brown.
3. Transfer to a large bowl.
4. Add 2 tablespoons oil and remaining ingredients.
5. Season generously with salt and pepper. Cover and chill.
6. Bring to room temperature before serving.
7. Can make 2 days ahead.
8. Serve with nacho chips.

corn oil, frozen corn, black beans, great northern white beans, red bell pepper, red onion, lime juice, garlic, jalapeno chili, oregano, chili powder, cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195643 (may not work)