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.
Yield: 1/2 gallon
Ingredients
- 1 (16 ounce) bag black turtle beans
- 4 cups frozen kernel corn
- 1 medium red bell pepper
- 2 medium green bell peppers
- 2 large, fresh pineapples
- 1 cup honey mustard dressing, any brand
- 2 teaspoons coconut extract
- 1/2 cup pina colada mix
- 1 teaspoon Caribbean blend jerk seasoning
- 1 cup extra virgin olive oil
Instructions
- 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.
- Thaw corn and mix with black beans. Drain.
- 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.
- Fold together with the bean and corn mixture; refrigerate until ready to serve.