Corn & Black Bean Relish

Jeanne Benavidez

By
@jeanneben

A lot of my friends who like my chow-chow, piccalilli and end-of-garden pickles seem to request this relish also. Every time I take it to a pot-luck dinner, I am asked for the recipe.


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Comments:

Serves:

3 1/2 cups

Prep:

10 Min

Cook:

5 Min

Ingredients

2
cans (15 1/4 oz) whole kernel corn, drained
1
can (15oz) black beans, rinsed and drained
1
green bell pepper, chopped
1
red bell pepper, chopped
1
jalapeno pepper, chopped
1
red onion, chopped
1 tsp
minced garlic
1
jar (2 oz) diced pimientos, drained
1/2 c
sugar
3/4 c
white vinegar
1/3 Tbsp
canola oil
1/2 tsp
celery seed
1/2 tsp
salt
1/2 tsp
yellow mustard seed

Directions Step-By-Step

1
Mix corn, black beans, peppers, onion and pimientos in a medium bowl with lid.
2
Place vinegar, sugar, garlic, celery seed, salt and mustard seed in a small saucepan. Heat on medium low heat stirring occasionally. Bring to a slow boil and boil 2 minutes. Pour over corn mixture.
3
Mix well, cover and refrigerate 3 or 4 hours. Should keep for @ a week if refrigerated well.
4
Can be served as a dip with tortilla chips or as an embelishment to pinto beans, black-eyed peas, etc.

About this Recipe

Other Tag: Quick & Easy
Hashtag: #relish