Appetizers / Soups / Salads

Roasted Summer Corn and Black Bean Relish is for Side Dish.

Roasted Summer Corn and Black Bean Relish takes 15 minutes to prepare.

Roasted Summer Corn and Black Bean Relish takes 5 minutes to cook.

Roasted Summer Corn and Black Bean Relish makes 8 servings.

The ingredients for Roasted Summer Corn and Black Bean Relish are:

Ingredients are combined to be quickly "roasted" or "seared" and then stirred with the remaining ingredients. Produce can be flexible.

Cooked ingredients:
Olive oil to sear approx. 4 Tbsp
2 0r 3 Summer squash peeled & sliced
6 large ears of fresh corn, kernels sliced off
2 large jalapenos chopped (to taste)
1 can black beans drained and rinsed.

Remaining ingredients:
1 can Diced Tomatoes, drained
Leeks, 1 leek, white part sliced thin & separated
Cilantro, raw, 3 tbsp

Here is how you make Roasted Summer Corn and Black Bean Relish:

Combine the squash, corn kernels and jalapenos in a bowl and mix well. Heat the olive oil in a saute pan on medium heat to almost smoking. Saute the veggies for 2 or 3 mins until lightly cooked stirring constantly. Add the beans. Continue to cook for another 2 to 3 mins continuing to stir. Add more oil if necessary. Remove from heat.Immediately, place in a bowl. Add the leeks, tomatoes and chopped cilantro to taste. Stir well. Serve.

The nutritional information for Roasted Summer Corn and Black Bean Relish is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 198.9

• Total Fat: 8.3 g
• Cholesterol: 0.0 mg
• Sodium: 151.6 mg
• Total Carbs: 30.9 g
• Dietary Fiber: 5.6 g
• Protein: 6.1 g

The dietary needs meet for Roasted Summer Corn and Black Bean Relish is Vegetarian