Tuesday, October 19, 2010

Pinto bean corn relish

This is a yummy dish and really versatile. A little sweet a little salty and a little spicy and a lotta yummy.  It's good served hot or cold with chips and it is also really good on top of a salad with some grilled chicken and tortilla strips. mmm...my mouth is watering right now.

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2 cans pinto beans drained and rinsed

{you could use black if you prefer}

2 cups frozen sweet white corn

1 large diced onion

1 large red bell pepper

1 Tbsp. diced jalapenos

{you can take a bit from a can and freeze the rest or use a small fresh one.  you be the judge as far as the spice-o-meter goes.}

1/4 cup sugar

3 tbsp cider vinegar

salt and pepper to taste


Heat a large skillet to medium high heat. Add a few Tbsp. EVOO. When it's warm add your onions and peppers. Cook until soft {about 5 minutes}. Add sugar, corn and beans. Cook until slightly browned then add vinegar and a little  extra EVOO.

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