This recipe was adapted from several recipes. However, I think I love this as it is a perfect change to the traditional tomato-based salsa. I am quite fond of this version as I feel with the beans it gives the dish some substantial body, yet it doesn’t leave you or your guests with a heavy feeling.
This dish also works for a meatless filling for burritos.
- 3 tablespoons corn oil
- 1 1/4 cups fresh corn kernels
- 1 16 oz can black beans, rinsed, drained
- 1 15 oz 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, minced
- 1 large jalapeno chili, seeded, then minced
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- 1 tablespoon chili powder
- 1 1/2 teaspoon ground cumin
- In a large heavy skillet heat 1 tablespoon of corn oil over high heat. Add the corn and saute until brown, about 3 minutes. Transfer this to a large bowl. Add the 2 tablespoons oil and the remaining ingredients. Season generously with kosher salt and fresh cracked black pepper.