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

2 tablespoon: 128 calories, 4g fat (0g saturated fat), 0mg cholesterol, 295mg sodium, 19g carbohydrate (0g sugars, 5g fiber), 5g 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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