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
Ingredients
- 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
Instructions
- 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.
Comments
One Comment • Comments Feed
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. http://www.makeandtakes.com/spotlight
March 1, 2011 at 7:25 pm