This zesty relish can be served on its own with chips, but can also be made into a heartier salad by adding meat, pork loin, lamb, or maybe skirt steak.

Ingredients

  • 4 cups cooked black beans
  • 2 cups cooked corn kernels
  • 2 large, ripe tomatoes, roughly chopped
  • 1 large red or yellow bell pepper, finely diced
  • ½ jalapeno pepper, seeds removed, finely chopped
  • 1 large red onion, finely chopped
  • ¾ cup finely chopped fresh coriander
  • 1 teaspoon minced garlic or minced garlic in oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Freshly ground black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      437 calories; 9 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 72 grams carbohydrates; 20 grams dietary fiber; 6 grams sugars; 20 grams protein; 18 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. If beans are canned, rinse thoroughly. In a large bowl, combine the beans with corn, tomatoes, bell pepper, jalapeno pepper, onion and coriander. (If salad is not to be served immediately, wait until just before serving to add the tomatoes.)
  2. Combine the garlic with cumin and coriander; whisk in the lime juice and olive oil. Pour over the salad. Season with salt and pepper.

10 minutes

Dining and Cooking