Spicy Black Bean & Sweet Corn Relish

Over the weekend I had guests who wanted to drink beer, and eat snacks while watching old cult movies. I wanted to make something special for them, but didn’t have a lot of time. So, this is what I made!

It’s easy and delicious. I actually made it the night before and stored it in the refrigerator so the flavors could have a chance to mesh.

The photo above is an older one and doesn’t show as many black beans in it as what are really there. I really love having a lot of black beans (rinsed of course) in this fresh salsa. I hope you enjoy!

  • 3 large tomatoes
  • 2 medium size sweet onions
  • 1-2 jalapeno peppers (depending on level of heat desired)
  • 2 large green peppers
  • 2 tbsp. chopped fresh cilantro
  • ½ tsp. ground cumin
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can sweet corn, drained and rinsed
  • 2 tbsp. lime juice

Dump black beans and sweet corn together into a colander to drain, then rinse with water. Allow excess water to drain off for a few minutes. Chop tomatoes, onion, jalapeno pepper, and green pepper. Place all in bowl then add cilantro, cumin, salt, and pepper. Add corn and beans to tomato mixture, sprinkle with lime juice, and toss. The flavor is best if allowed to sit in refrigerator covered for several hours, and stirred several times during the wait period. Spoon into jars, or place covered in a refrigerator until ready to use.

Serve with tortilla chips, or add to cooked rice for an amazing side dish. Use it in soups and stews. Add to lasagna layers, or spoon into pasta shells along with ground beef and cheese, and covered with a spaghetti sauce for a delicious main dish. You can also serve it as is as a side dish for a spicy Mexican themed meal.

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