Spicy Corn and Black Bean Relish Recipe

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This relish can be served as a salad or garnish with a Southwestern meal—it's especially good with chicken.--Gail Segreto, Elizabeth, Colorado
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6-8 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6-8 servings


  • 2-1/2 cups fresh or frozen corn, cooked
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 to 1 cup chopped seeded anaheim chili peppers
  • 1/8 to 1/4 cup chopped seeded jalapeno peppers
  • 1/4 cup vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1/8 recipe (calculated w/o added salt) equals 128 calories, 4 g fat (0 saturated fat), 0 cholesterol, 295 mg sodium, 19 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In a large bowl, combine corn, beans and peppers. Combine remaining ingredients in a small bowl; pour over corn mixture and toss to coat. Chill. Yield: 6-8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Corn and Black Bean Relish in Bountiful Harvest Cookbook 1994, p37

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