Recipe by Chef Jacquie
1 slice of Vidalia onion, diced
1 can (15 oz) black beans, rinsed and drained
¼ cup balsamic vinegar
1 cup corn, fresh off the cob
1 roasted pepper, peeled, seeded and diced
3 Tbs. honey or other sweetener
¼ cup light olive oil
¼ cup canola oil
1 Tbs. Dijon mustard
Salt & pepper to taste
Whisk balsamic vinegar, sweetener and mustard together, slowly add oil, set aside.
Place beans, corn, pepper and onion in bowl.
Aadd vinaigrette, mix and refrigerate (can be made a few hours ahead).
You can add 1 tsp pepper flakes; 1 Tbs. minced garlic, cut up asparagus tips, diced mango, diced pineapple or caramelized onion for variety.
This relish is perfect for topping grilled fish, steak or chicken!