How long does black bean and corn relish last in the fridge?

Black bean and corn relish will stay fresh for up to four days when stored in an airtight container in the refrigerator. In fact, the flavors often get even better after sitting for a few hours. If any liquid separates, just give it a stir before serving. For longer storage, you can freeze it, though the texture may soften slightly when thawed.

Can I use frozen corn instead of canned corn?

Absolutely! Frozen corn is a fantastic substitute for canned corn in black bean and corn salsa. Simply thaw and drain the corn before mixing it with the other ingredients. If you have fresh corn, you can also use that—either raw for extra crunch or quickly cooked for a sweeter flavor.

Is black bean and corn relish healthy?

Yes, black bean and corn relish is a naturally healthy option. It’s packed with plant-based protein, fiber, vitamins, and minerals. This relish is low in fat, cholesterol-free, and provides slow-digesting carbs to keep you satisfied. Plus, it’s vegan, gluten-free, and fits many special diets, making it a great choice for everyone.

What dishes go best with corn and black bean salsa?

This relish is incredibly versatile. Spoon it over tacos, grilled chicken, fish, or steak. Use it as a topping for baked potatoes or nachos, or simply serve it as a dip with tortilla chips. It’s also delicious in salads, burrito bowls, or as a bright side dish for summer barbecues and potlucks.

Black Bean and Corn Relish: 5 Minute Fresh Flavorful Recipe

Description

Memories in Every Spoonful: How Black Bean and Corn Relish Became a Family Favorite. A vibrant, easy relish made with black beans, sweet corn, bell peppers, onion, lime, and cilantro—perfect for every gathering, from BBQs to weeknight meals. This versatile recipe is vegan, gluten-free, and comes together in minutes, bringing color and flavor to any table.

Ingredients

Scale

1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can sweet corn, drained (or 1 1/2 cups frozen corn, thawed)
1/2 red onion, finely diced
1 red bell pepper, diced
1/2 yellow or orange bell pepper, diced
1 jalapeño, seeded and finely chopped (optional, for heat)
1/4 cup fresh cilantro, chopped (or parsley or mint for variation)
Juice of 1–2 limes
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika or chili powder (optional)
Salt and black pepper, to taste
Optional add-ins: 1/2 cup diced mango or pineapple, 2 tablespoons red wine or apple cider vinegar, 1 diced avocado

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Instructions

In a large bowl, combine black beans, corn, diced red onion, and bell peppers.
Add jalapeño, fresh cilantro, and any optional fruit or avocado if using.
In a small bowl, whisk together lime juice, olive oil, cumin, smoked paprika or chili powder (if using), salt, and pepper.
Pour the dressing over the bean and corn mixture. Toss gently to combine.
Taste and adjust seasonings—add more lime, salt, or pepper as desired.
Let the relish sit for at least 10 minutes to allow flavors to meld, or refrigerate for up to 4 days.
Serve as a dip with tortilla chips, as a topping for tacos, grilled chicken, or fish, or as a side salad.

Notes

For a smoky twist, use roasted corn or add extra smoked paprika. The relish keeps well in the fridge for up to 4 days. To prep ahead, chop veggies and combine just before serving. Add avocado right before serving to keep it fresh. Try with mango or pineapple for a tropical version—kids love it!

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No Cook
Cuisine: Southwestern

Nutrition

Serving Size: 1/2 cup
Calories: 120
Sugar: 3g
Sodium: 340mg
Fat: 3g
Saturated Fat: 0g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg