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.

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Yield: 1/2 gallon


  • 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


  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.