Black bean and corn relish
Updated: 2019-02-07
Easy to make and versatile, this black bean relish is great on salads, eggs, tacos and wraps, or as a dip for baked tortilla chips.
Serves 8
- 1 can (15.5 ounces) black beans, rinsed and drained (about 2 cups)
- 1 cup frozen corn kernels, thawed to room temperature
- 4 tomatoes, seeded and diced (about 3 cups)
- 2 garlic cloves, chopped
- 1/2 medium red onion, diced (about 1/2 cup)
- 1/2 cup chopped parsley
- 1 green, yellow or red bell pepper, seeded and diced (about 1 cup)
- 2 teaspoons sugar
- Juice from 1 lemon
In a large bowl, combine all of the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Nutritional analysis per serving
Calories: 112
Total carbohydrate: 22 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 5 g
Saturated fat:
Serving size: About 1 cup
Sodium:
Total fat: 0.5 g