Recipe by Chef Jacquie

Vinaigrette Ingredients

• ¼ cup balsamic vinegar
• 3 Tablespoons of honey or other sweetener
• ¼ cup extra virgin olive oil
• ¼ cup vegetable oil
• 1 Tablespoon of Dijon mustard
• Salt and pepper, to taste

In a jar with a lid, add all of the above ingredients and shake vigorously, then set aside.

Relish Ingredients

• 1 slice of Vidalia onion, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn, fresh off the cob (canned or frozen works too)
• 1 roasted pepper, peeled, seeded and diced
• Vinaigrette

Place beans, corn, pepper and onion in a medium sized bowl.  Add vinaigrette, mix together and refrigerate (can be made a few hours ahead).
You can add 1 teaspoon of chili pepper flakes; 1 Tablespoon of minced garlic, cut up asparagus tips, diced mango, diced pineapple or caramelized onion for variety.

This relish is perfect as a side dish or for topping grilled fish, steak or chicken!