Recipe Name Corn & Black Bean Relish Submitted by Mike Herrin Recipe Description Use as a topping for a southwest style salad or as a side dish. Serving size is approximately 1/4 cup. Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 0 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 1 can (15 oz) black beans, canned, rinsed & drained (remove as much liquid as possible) 1 can (303 x 406) Shoepeg corn, drained--11 oz. cans (remove as much liquid as possible) 1/3 cup, chopped Red onion, diced small 1/3 cup, chopped green pepper, finely chopped 1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, Jalapeno, minced (use more or less to taste) 1 tablespoon olive oil, extra virgin 1 tablespoon Lime juice 1/2 tablespoon balsamic vinegar 1 teaspoon Penzey's Southwest Seasoning 1/4 teaspoon kosher salt (use more or less to taste) Steps Sequence Step 2 Finely dice red onion and green pepper. 3 Mince jalapeno pepper. 4 Mix together corn, balck beans, red onion, green pepper and jalapeno pepper. 5 Combine oil, lime juice, vinegar and seasoning and pour over mixed vegetables. Mix thoroughly 6 Add salt to taste. 7 Allow to stand for one hour before serving to allow flavors to develop.