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.
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