Tucson Black and White Bean Salsa

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

1. Heat 1 tablespoon oil in heavy large skillet over high heat.
2. Add corn and saute until brown, about 3 minutes.
3. Transfer to large bowl.
4. Add 2 tablespoons oil and all remaining ingredients.
5. Season generously with salt and pepper.
6. (Can be made 2 days ahead.
7. Cover and chill.
8. Bring to room temperature before serving.)

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

Taken from www.epicurious.com/recipes/food/views/tucson-black-and-white-bean-salsa-2112 (may not work)