Cinco de Mayo, this Monday

Jen  asked us to bring sides that would compliment enchiladas  for the Bash this month.
Joel and I decided on black beans and corn.

Next time I might try to use all fresh ingredients,
but Friday, I used canned corn, black beans, and diced tomato.

1 can corn, drained
1 can diced tomato, drained
1 can black beans, drained and rinsed
1/2 fresh green chile pepper, fine dice or minced
1/4 red onion, small dice
3-4 green onions, chopped (white part only…freeze the green tops for Mongolian beef another night)
1/4 red bell pepper, medium dice
1/4 bunch fresh cilantro, finely chopped
salt to taste
chinese cooking wine (I didn’t have rice wine vinegar on hand and felt like using up the last little bit I had in a big bottle in the fridge)
juice of one fresh lime
1 avocado, medium dice and dunked in lemon juice to keep from browning

Mix everything together and let it sit in the fridge for a few hours so that the flavors have a chance to meld.
Serve with corn chips.

The avocado didn’t turn brown overnight, but I would wait until right before serving the "relish" to put it in, just in case.

Categories: Food and drink | 1 Comment

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