Tuscon Black and White Bean Salsa


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.

Tuscon Black and White Bean Salsa
Yields 6
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  1. 3 tablespoons corn oil
  2. 1 1/4 cups fresh corn kernels
  3. 1 16 oz can black beans, rinsed, drained
  4. 1 15 oz can Great Northern white beans, drained
  5. 1 cup chopped red bell pepper
  6. 3/4 cup chopped red onion
  7. 2 tablespoons fresh lime juice
  8. 3 large garlic cloves, minced
  9. 1 large jalapeno chili, seeded, then minced
  10. 1 tablespoon minced fresh oregano or 1 teaspoon dried
  11. 1 tablespoon chili powder
  12. 1 1/2 teaspoon ground cumin
  1. 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.
Adapted from epicurius
Adapted from epicurius
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