Spicy Corn And Bean Relish Recipes

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CORN & BLACK BEAN RELISH



Corn & Black Bean Relish image

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.

Provided by Jeanne Benavidez

Categories     Other Salads

Time 15m

Number Of Ingredients 14

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

Steps:

  • 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.

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