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Bittersweet Black Bean and Corn Relish


Great served as a dip with banana chips, stuffed in a pita pocket for a vegetarian sandwich, or as a salad topper for tossed greens.



  1. Clean and cook beans as directed adding salt and pepper to taste. When tender, rinse under cold water, being careful not to break the beans apart. Refrigerate.
  2. Thaw corn and mix with black beans. Drain.
  3. Remove seeds from peppers and dice into small pieces. Skin the pineapples; core and dice into small pieces. Mix peppers and pineapple with remaining ingredients separate from bean mixture.
  4. Fold together with the bean and corn mixture; refrigerate until ready to serve.

Yield: 1/2 gallon

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