Ingredients
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
3
large garlic cloves, pressed
1
large jalapeño chili, seeded, minced
1
tbsp minced fresh oregano or 1 tsp dried
Directions
1.
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.)
Columbus Restaurants
