| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
July 1993 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Corn oil |
| 1 1/4 |
c |
Fresh corn kernels or frozen; thawed |
| 1 |
cn |
Black beans; rinsed, drained |
|
|
; (16-ounce) |
| 1 |
cn |
Great Northern white beans; drained (15-ounce) |
| 1 |
c |
Chopped red bell pepper |
| 3/4 |
c |
Chopped red onion |
| 2 |
tb |
Fresh lime juice |
| 3 |
lg |
Garlic cloves; pressed |
| 1 |
lg |
Jalapeño chili; seeded, minced |
| 1 |
tb |
Minced fresh oregano or 1 teaspoon dried |
| 1 |
tb |
Chili powder |
| 1 1/2 |
ts |
Ground cumin |
INSTRUCTIONS
Heat 1 tablespoon oil in heavy large skillet over high heat. Add corn and
saute 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.)
Makes about 6 cups.
Bon Appetit July 1993
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