I have been making this over 10 years, since it was first published. It is great for potlucks as a salad, with chips for a dip, or as a vegetable with Spanish or Mexican food. Everyone loves it!
Black Bean Confetti Relish
Yield: 1 cup (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 116
- Calories from fat: 23%
- Fat: 2.9g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.5g
- Protein: 5.8g
- Carbohydrate: 18.5g
- Fiber: 3.2g
- Cholesterol: 0.0mg
- Iron: 1.8mg
- Sodium: 301mg
- Calcium: 24mg
Ingredients
- 2/3 cup canned black beans, rinsed and drained
- 2 tablespoons frozen whole-kernel corn
- 2 tablespoons diced yellow bell pepper
- 2 tablespoons diced plum tomato
- 1 tablespoon diced red bell pepper
- 1 tablespoon minced shallots
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon salt
Preparation
- Combine all the ingredients in a bowl. Serve relish chilled or at room temperature.
Black Bean Confetti Relish Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American, Southwest
- MAIN INGREDIENT: Beans, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Meatless, Low Saturated Fat, Gluten-Free
- OCCASION: Cinco de Mayo
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
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Avocado-Black Bean Salsa
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Spiced Cranberry Relish
Sunset
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