Corn & Black Bean Relish

Jeanne Benavidez


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.


★★★★★ 2 votes

3 1/2 cups
10 Min
5 Min
No-Cook or Other


  • 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
  • 3/4 c
    white vinegar
  • 1/3 Tbsp
    canola oil
  • 1/2 tsp
    celery seed
  • 1/2 tsp
  • 1/2 tsp
    yellow mustard seed

How to Make Corn & Black Bean Relish


  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.

Printable Recipe Card

About Corn & Black Bean Relish

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian Dairy Free
Other Tag: Quick & Easy
Hashtag: #relish

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