Corn & Black Bean Relish

1
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.

Rating:
★★★★★ 2 votes
Comments:
Serves:
3 1/2 cups
Prep:
10 Min
Cook:
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 Corn & Black Bean Relish

Step-by-Step

  • 1Mix corn, black beans, peppers, onion and pimientos in a medium bowl with lid.
  • 2Place 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.
  • 3Mix well, cover and refrigerate 3 or 4 hours. Should keep for @ a week if refrigerated well.
  • 4Can 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