This recipe for Black Bean Relish, by Joanne Hart, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 15oz can black beans rinsed and drained 1 tomato chopped 1 4.5 oz can diced chilies 1/2 cup red bell pepper chopped 1/4 cup purple onion chopped 2 Tbsp. white wine vinegar 1 Tbsp. vegetable oil 1/4 tsp. salt 1/2 cup corn
Mix all ingredients together (except corn). Chill in fridge, mixing once and a while. Before serving add the corn and serve over icberg lettuce. Great side dish for enchiladas or could be used as a very chunky salsa.
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