Black Bean Corn Relish

This recipe is one of my FAVORITES! you can play with your ratios based on what you like. It is also fun to use infused olive oil here! Shallots or green onion can be substituted for the onion. This is truly an EASY recipe that can easily be tweaked to your tastes, or doubled for more people. A little warning though, I like mine with a little KICK! If you don't, I would add the cayenne pepper to taste!

·      1 can black beans, rinsed and drained

·      2 ears fresh corn – cooked, cooled and kernels cut off the cob (frozen is not an okay substitute here, you need the crunch from fresh corn!)

·      1 red bell peppers, diced

·      1 clove minced garlic

·      1/4 cup onion, diced (I prefer red)

·      1/4 cup chopped cilantro

·      1 teaspoon salt

·      1 teaspoon cayenne pepper

·      3 tablespoons extra virgin olive oil

·      3 tablespoons fresh lime juice  (juice of about 1 1/2 limes)

·      2 teaspoons lime zest (zest a lime before juicing it)

·      1 avocado, diced

Combine black beans, corn, bell peppers, garlic, onion and cilantro in a large bowl.  In a small bowl whisk together salt, cayenne pepper, olive oil, lime juice, lime zest. Pour dressing over black bean mixture and stir to combine.  Cover and chill for  at least 2 hours (or overnight) before serving. Sometimes I double this recipe, and bring to a pot luck!

Right before serving, add diced avocados and mix gently, being careful not to mash avocados.  Serve at room temperature.