Spicy Corn and Black Bean Relish

Name: Spicy Corn and Black Bean Relish
Prep time: 10 min
Total time: 10 min
Yield: 6-8 servings.
Ingredients: 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

This relish can be served as a salad or garnish with a Southwestern meal—it's especially good with chicken.--Gail Segreto, Elizabeth, Colorado

Ingredients

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

Directions

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 tablespoons: 128 calories, 4g fat (0 saturated fat), 0 cholesterol, 295mg sodium, 19g carbohydrate (0 sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Spicy Corn and Black Bean Relish in Bountiful Harvest Cookbook