Corn And Two Bean Salsa

Ingredients:

• 3 TBS oil
• 3 ears corn, cleaned
• 1 16-oz can black beans
• 1 cup red pepper, chopped
• 1 16-oz can white beans
• 1/2 cup onion, chopped
• 2 TBS lime juice
• 2 cloves garlic, pressed
• 1 TBS chili powder
• 1 tsp cumin, ground
• Red pepper flakes to taste

Drain and rinse beans. Heat 1 TBS oil in skillet and saute onion until soft. Cut corn from cob. Add corn to skillet and saute over medium high until golden. Remove from pan. Add 2 TBS oil to skillet and saute red pepper and spices briefly. Combine beans, corn and onion and red pepper mix - toss lightly Season with salt and pepper. Can be made ahead. Serve with grilled chicken or in tostadas. Makes approximately 6 cups.