Corn & Black Bean Relish

★★★★★ 2 Reviews
jeanneben avatar
By Jeanne Benavidez
from Odessa, TX

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.

VIDEO PLAYER
serves 3 1/2 cups
prep time 10 Min
cook time 5 Min
method No-Cook or Other

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

How To Make

  • 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.