tucson-black-and-white-bean-salsa-2112.json

{
    "directions": [
        "Heat 1 tablespoon oil in heavy large skillet over high heat. Add corn and saut\u00e9 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.)"
    ],
    "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 jalape\u00f1o chili, seeded, minced",
        "1 tablespoon minced fresh oregano or 1 teaspoon dried",
        "1 tablespoon chili powder",
        "1 1/2 teaspoons ground cumin"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Bean",
        "Onion",
        "Pepper",
        "Super Bowl",
        "Vegetarian",
        "Corn",
        "Healthy",
        "Vegan",
        "Jalape\u00f1o"
    ],
    "title": "Tucson Black and White Bean Salsa",
    "url": "http://www.epicurious.com/recipes/food/views/tucson-black-and-white-bean-salsa-2112"
}