corn & black bean relish
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.
prep time
10 Min
cook time
5 Min
method
No-Cook or Other
yield
3 1/2 cups
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 teaspoon minced garlic
- 1 - jar (2 oz) diced pimientos, drained
- 1/2 cup sugar
- 3/4 cup white vinegar
- 1/3 tablespoon canola oil
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon yellow mustard seed
How To Make corn & black bean relish
-
Step 1Mix corn, black beans, peppers, onion and pimientos in a medium bowl with lid.
-
Step 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.
-
Step 3Mix well, cover and refrigerate 3 or 4 hours. Should keep for @ a week if refrigerated well.
-
Step 4Can be served as a dip with tortilla chips or as an embelishment to pinto beans, black-eyed peas, etc.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Quick & Easy
Diet:
Vegetarian
Diet:
Dairy Free
Keyword:
#relish
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
Southern
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes