Monday, July 25, 2011

Richard's Black Bean & Corn Relish

I've had Richard's terrific relish a number of times and finally got him to share the recipe for his simple but fantastic relish! I love it scooped with chips, but it is also awesome as a condiment or side dish. In fact, I think it would make a great starting point for a Southwestern Pasta Sauce...or under polenta...infinite possibilities.

Make it as hot or mild as you like and enjoy it often. The nutrition facts can be found at Calorie Count.

Black Bean & Corn Relish


2 cans Bush's Black Beans - well drained
2 cans Green Giant Shoepeg Corn - well drained
1 can RoTel Diced Tomatoe3s with Lime Juice and Cilantro - well drained
1 can RoTel Diced Tomatoes with Habaneros - well drained
1 large bunch of fresh cilantro - chopped


Combine all ingredients. Mix well.

CRITICAL: Let sit over-nite in the refrigerator. Stir from time to time. The "aging" really lets all the flavors mature and mingle. This relish is better the second day, or even the third day!


Make it hotter or milder by using either 2 cans of hot RoTel or 2 cans of the regular RoTel. Also you can change the amount of cilantro to suit your tastes.

This makes a big batch. The extra amounts beyond party dipping use we serve as a side dish with meals for a couple of days after or just go back and snack on it some more.


  1. This sounds like a good alternative to my sweet black bean/corn relish recipe. I've not seen the RoTel tomatoes, but will look for them next time I shop.

  2. I'm sure you will love it! If you cannot find RoTel tomatoes in your store, use regular tomatoes and add one can of chopped hatch chiles - either mild or hot as you prefer.Then add the juice of 1/2 a lemon and as much cilantro as you like.