Tucson Black and White Bean Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 6 cups
- 1 1/2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 cup chopped red bell pepper
- 2 tablespoons fresh lime juice
- 3 tablespoons corn oil
- 3/4 cup chopped red onion
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- Carbohydrate 21 g(7%)
- Fat 4 g(6%)
- Fiber 6 g(23%)
- Protein 6 g(12%)
- Saturated Fat 1 g(3%)
- Sodium 75 mg(3%)
- Calories 140
Preparation Heat 1 tablespoon oil in heavy large skillet over high heat. Add corn and sauté until brown, about 3 minutes. Transfer to large bowl. Add 2 tablespoons oil and all remaining ingredients. Season generously with salt and pepper. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
Preparation Heat 1 tablespoon oil in heavy large skillet over high heat. Add corn and sauté until brown, about 3 minutes. Transfer to large bowl. Add 2 tablespoons oil and all remaining ingredients. Season generously with salt and pepper. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
