Tucson Black And White Bean Salsa Food

TUCSON BLACK AND WHITE BEAN SALSA

Tucson Black and White Bean Salsa image

Categories Condiment/Spread Bean Onion Pepper Super Bowl Vegetarian Corn Healthy Vegan Jalapeño Bon Appétit

Yield Makes about 6 cups

Number Of Ingredients 12

Ingredients

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 jalapeño chili, seeded, minced
1 tablespoon minced fresh oregano or 1 teaspoon dried
1 tablespoon chili powder
1 1/2 teaspoons ground cumin

Steps:

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.)

BLACK BEAN SALSA

Black Bean Salsa image

My wife and I cobbled together this recipe a couple of years ago, and we've been making AND EATING it ever since. It is even fairly healthy!

Provided by Toby Jermain

Categories Sauces

Time 20m

Yield 4 cups, about

Number Of Ingredients 13

Ingredients

1 (16 ounce) can black beans, drained and rinsed (or pinto beans if you're really hard up)
2 -4 tablespoons extra virgin olive oil (This is a recipe where less oil probably tastes best!)
1/3 cup fresh lime juice (If you use bottled juice, I may have to hurt you!)
3 tablespoons stemmed and chopped fresh cilantro leaves, more to taste
1 tablespoon minced pickled jalapeno pepper, more to taste
2 teaspoons minced fresh garlic
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
2 green onions, sliced,including both white and green parts

Steps:

In a medium bowl, whisk oil, lime juice, cilantro, jalapeno peppers, garlic, cumin, salt, and pepper.
Add bell red and green peppers and both types of onions, and toss well.
Add beans, and toss again.
Cover, and refrigerate several hours or overnight, mixing occasionally.
Taste, and adjust seasonings as necessary; extra salt and black pepper do wonders, even though Glenda gets upset if I add too much salt.
Toss well before serving, or drain if desired (only if you are a real wimp!) This recipe should be doubled or tripled!
It keeps a long time in the refrigerator, and it tastes great!
Actually, the longer it sets, the better it tastes, so make it in advance if you can.

Nutrition Facts : Calories 199.5, Fat 7.5, SaturatedFat 1.1, Sodium 625.9, Carbohydrate 27, Fiber 8.9, Sugar 2.8, Protein 8.4

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