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2 1/2 c. fresh cooked corn or canned corn, drained 1 (15 oz.) can black beans, rinsed and drained 3/4 to 1 c. chopped, seeded chili peppers 1/8 to 1/4 c. chopped seeded jalapeno peppers 1/4 c. vinegar 2 Tbsp. vegetable oil 1 Tbsp. Dijon mustard 1 tsp. chili powder 1 tsp. ground cumin 3/4 tsp. salt 1/2 tsp. pepper In a large bowl, combine corn, beans and peppers. Combine remaining ingredients in a small bowl. Pour over corn mixture and toss to coat. Chill. Yields 6 to 8 servings. This relish can be served as a salad or garnish with a Southwestern meal. It is especially good with chicken. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |