Tucson Black And White Bian Salsa - cooking recipe

Ingredients

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

Preparation

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