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.