Corn and Black Bean Relish

January 21, 2011  •  Beans & Grains, Popular, Vegetables

Looking for a simple side dish that you can serve with chicken, pork, or fish, something that works well as a salad, a vegetable, or a dip? This is your dish. Whips up in minutes, can be made virtually any time of the year, nutritionally sound, tastes great! I served it last night at an event I did beside Chicken Mole served over Creamy Polenta, and the lightness of the relish was a perfect complement to the heavier polenta and mole. Leftovers to make a great veggie quesadilla the next day, so guess what I’m having for lunch?!

Corn and Black Bean Relish
Prep time
Total time
Recipe type: Vegetables,Side Dish
Serves: 8-10
  • 1 can black beans, drained and rinsed
  • 1 red pepper, diced small
  • 1 small red onion, diced small
  • 1 jalapeno, minced
  • 1 avocado, diced small
  • 3 plum tomatoes, seeded and diced small
  • 8 ounce bag of frozen corn kernels
  • 2 limes, zested and juiced
  • 2-4 tablespoons minced fresh cilantro
  • salt and pepper, to taste
  1. Combine all ingredients and stir gently to combine. Let stand at room temperature for 30 minutes before serving for flavors to meld. Great as a side dish for a Mexican meal or as a dip with tortilla chips.


One Comment  •  Comments Feed

  1. Laurel says:

    So beautiful! We’re featuring side dishes this week over at the M&T Spotlight and I’d love for you to submit this.

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