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Spicy Corn and Black Bean Relish

Source of Recipe

Down-Home Diabetic Cookbook...2nd Edition


Recipe Introduction

This relish can be served as a salad or as a garnish for a Southwestern meal----it’s especially good with chicken Exchanges
Yield: 8 servings

2-1/2 c. fresh or frozen corn, cooked and drained
1 can (15 oz.) black beans, rinsed and drained
3/4 to 1 c. chopped seeded Anaheim chili peppers**
1/8 to 1/4 c. chopped and seeded jalapeno peppers**
1/4 c. vinegar
2 T. vegetable oil
1 T. Dijon mustard
1 tsp. chili powder
1 tsp. ground cumin
3/4 tsp. salt-free seasoning blend
1/2 tsp. pepper

**(wear protective gloves and avoid touching face.)

In a large bowl, combine the first 4 ingredients. Combine remaining ingredients in a small bowl; pour over corn mixture and toss to coat. Refrigerate.

One serving equals: 128 calories…295 mg sodium…0 mg cholesterol…19 gm carbohydrate…5 gm protein…4 gm fat…5 gm fiber ++++ Exchanges: 1 starch…1 fat