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.
serves3 1/2 cups
prep time10 Min
cook time5 Min
methodNo-Cook or Other
cans (15 1/4 oz) whole kernel corn, drained
can (15oz) black beans, rinsed and drained
green bell pepper, chopped
red bell pepper, chopped
jalapeno pepper, chopped
red onion, chopped
jar (2 oz) diced pimientos, drained
yellow mustard seed
How To Make
Mix corn, black beans, peppers, onion and pimientos in a medium bowl with lid.
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.
Mix well, cover and refrigerate 3 or 4 hours. Should keep for @ a week if refrigerated well.
Can be served as a dip with tortilla chips or as an embelishment to pinto beans, black-eyed peas, etc.
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