Black Bean Relish

Black bean relish is a refrigerator-staple condiment that comes together in eight ingredients and exactly one bowl. Drained canned black beans join finely chopped tomato, sweet red bell pepper, red onion, and a single seeded serrano chile in a sharp white wine vinegar and oil dressing. The whole thing chills for an hour and you’ve got something far more interesting than salsa to spoon over grilled chicken, taco fillings, or seared fish.

The finely-chopped texture is the whole point. Big chunks make it hard to scoop or spoon over food. Cut everything in roughly bean-sized pieces so each forkful gets a balance of vegetable, bean, and chile in one bite.

Use only one serrano and seed it. The chile is for warmth, not punishment. Serranos run hotter than jalapeños, so a single seeded one delivers a clean back-of-throat heat without overwhelming the bright tomato and red pepper.

The one hour chill matters. Cold brings the vinegar and oil into balance and lets the onion mellow into the dressing. Make ahead and the relish keeps in the fridge for up to 5 days, getting better each day.

Kitchen Tips

• Rinse the canned beans really well. Canning liquid makes the relish look murky and adds unwanted starch.
• Salt the chopped tomato lightly and drain on a paper towel for 5 minutes before mixing. Removes water that would dilute the dressing.
• Use a sharp knife and chop the bell pepper, onion, and serrano fine. A food processor will pulverize everything into wet mush.
• White wine vinegar is gentler than apple cider or sherry. Don’t substitute lower-acid options like rice vinegar.

Variations

• Add ½ cup roasted corn kernels for sweetness and color.
• Stir in 2 tablespoons of fresh cilantro just before serving.
• Squeeze fresh lime juice in place of half the vinegar for a brighter, citrus-leaning relish.