BackPublished on February 7, 2019
Black bean and corn relish
Easy to make and versatile, this black bean relish is great on salads, eggs, tacos and wraps, or as a dip for baked tortilla chips.
For a spicier relish, substitute cilantro for the parsley — or add chili powder according to your taste.
Ingredients (Serves 8)
- 1 can (15.5 ounces) black beans, rinsed and drained (about 2 cups)
- 1 cup frozen corn kernels, thawed to room temperature
- 4 tomatoes, seeded and diced (about 3 cups)
- 2 garlic cloves, chopped
- 1/2 medium red onion, diced (about 1/2 cup)
- 1/2 cup chopped parsley
- 1 green, yellow or red bell pepper, seeded and diced (about 1 cup)
- 2 teaspoons sugar
- Juice from 1 lemon
Directions
In a large bowl, combine all of the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.