The strips went well with this Tucson Black and White Bean Salsa. Here is the recipe, courtesy of Bon Appetit, July 1993 issue.
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 jalapeño chili, seeded, minced
1 tablespoon minced fresh oregano or 1 teaspoon dried
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
print a shopping list for this recipe
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.)
My only modifications to the recipe is that I saute the corn in EVOO and then I splash the salsa with some EVOO and let it sit overnight in the fridge. I feel that the additional oil and extra time give the flavors a chance to disperse better.
While I like tomato salsa, I am fond of this recipe because the beans give the dish some body but it is still not heavy feeling. And all the different colors make for a pretty dish.
This also works well as a filling for a meatless burrito. However, I did not get a chance to do that since the salsa was gone by the end of lunch time, which is good, because that means people enjoyed it!