Black Bean Relish
Yield
6 servingsPrep
20 minCook
?Ready
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
black beans
canned, rinsed, drained |
|
| ¾ | cup |
tomatoes
finely chopped |
|
| 1 | each |
serrano chiles
seeded, finely chopped |
*
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ¼ | cup |
red onion
finely chopped |
|
| 2 | tablespoons |
white wine vinegar
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
black beans
canned, rinsed, drained |
|
| 177 | ml |
tomatoes
finely chopped |
|
| 1 | each |
serrano chiles
seeded, finely chopped |
*
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 59 | ml |
red onion
finely chopped |
|
| 3E+1 | ml |
white wine vinegar
|
|
| 15 | ml |
vegetable oil
|
|
| 1.3 | ml |
salt
|
|
Directions
Mix all ingredients.
Cover and refrigerate until chilled, about 1 hour.
Makes about 2½ cups relish.
