If you’re on the lookout for a quick, flavorful side dish that fits your gluten-free diet, black bean and corn relish might just make your meals more exciting. This zesty blend is loaded with fresh produce and a light tang, so it pairs well with everything from crispy tortilla chips to grilled chicken. Plus, it’s incredibly simple to whip up—great for busy evenings or last-minute potlucks.
Ingredients
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup fresh (or frozen) corn kernels
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ cup red onion, finely chopped
- 1 jalapeño (optional), seeded and minced
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice
- ½ teaspoon ground cumin
- Salt and pepper to taste
- Handful of chopped cilantro (optional, for garnish)
Directions
Combine the main ingredients
- In a large bowl, add the black beans, corn, diced peppers, red onion, and jalapeño (if you like a little kick). Give everything a gentle stir to distribute the colors and flavors.
Whisk up the dressing
- In a small bowl or mason jar, whisk or shake together the olive oil, lime juice, ground cumin, salt, and pepper. This simple dressing adds brightness and a subtle spice to the relish.
Pour and toss
- Drizzle the dressing over your vegetables and beans, then toss everything until the relish is evenly coated. Take a quick taste test, adjusting salt or lime juice as you like.
Chill before serving
- You can serve your relish right away, but letting it chill in the fridge for 30 minutes lets the flavors mingle. Garnish with fresh cilantro if you enjoy an herby finish.
Nutrition facts
Keep in mind, your exact numbers may vary based on ingredient brands and measurements, but a typical serving of black bean and corn relish (about a half cup) usually contains:
- Approximately 120–150 calories
- Around 5–6 grams of protein (thanks to the black beans)
- A good amount of fiber to support healthy digestion
- Low in saturated fat, making it a heart-friendly choice
Final thoughts
Black bean and corn relish is a fuss-free way to bring a gluten-free snack or side to life. Its crunchy veggies, protein-packed beans, and bright dressing can elevate taco nights, barbecue spreads, or a simple bowl of chips. If you like experimenting, feel free to switch up the seasoning or add diced avocado for extra creaminess. In any variation, it’s a fresh go-to recipe that makes gluten-free eating both fun and convenient.
Frequently asked questions (FAQs)
Can I make this ahead of time?
- Absolutely. You can make it the night before and store it in the fridge; the flavors deepen overnight, giving you an even tastier relish.
How long does it keep?
- Stored in an airtight container in the fridge, it generally stays fresh for up to four days. Just give it a quick stir before serving.
Can I adjust the level of spice?
- Yes. If you’d prefer a milder relish, skip the jalapeño or remove all the seeds. Looking for more heat? Add an extra pepper or a dash of chili powder.
Gluten-Free Recipe for Black Bean And Corn Relish
Ingredients
1 can (15 ounces) black beans, drained and rinsed
1 cup fresh (or frozen) corn kernels
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup red onion, finely chopped
1 jalapeño (optional), seeded and minced
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1/2 teaspoon ground cumin
Salt and pepper to taste
Handful chopped cilantro (optional, for garnish)
Directions
- Combine the main ingredients: In a large bowl, add the black beans, corn, diced peppers, red onion, and jalapeño (if you like a little kick). Give everything a gentle stir to distribute the colors and flavors.
- Whisk up the dressing: In a small bowl or mason jar, whisk or shake together the olive oil, lime juice, ground cumin, salt, and pepper. This simple dressing adds brightness and a subtle spice to the relish.
- Pour and toss: Drizzle the dressing over your vegetables and beans, then toss everything until the relish is evenly coated. Take a quick taste test, adjusting salt or lime juice as you like.
- Chill before serving: You can serve your relish right away, but letting it chill in the fridge for 30 minutes lets the flavors mingle. Garnish with fresh cilantro if you enjoy an herby finish.
