Flying Olive's 5 de Mayo Corn Relish

This is slightly spicy. Add more onion, or ½ seeded & chopped jalapeno &/or hot sauce to spice it up. You can also add diced avocado or tomatoes if you wish!


2 cups cooked fresh corn, cut from about 4 cobs (Use leftover corn from 4 de Mayo recipe!)

1 can black beans, drained and rinsed

3/4 cup green pepper, chopped fine

2/3 c onion chopped fine OR 2 tsps dried onion powder

¼ c Flying Olive's Persian Lime EVOO

¼ c Flying Olive's Serrano Honey Vinegar

1 tsp. chlli powder (more or spicier ground chilli powders if you like)

1 tsp each dried thyme & ground cumin

2 tsps fresh lime juice

¼ cup fresh cilantro, minced fine

Salt and pepper to taste


Mix corn and black beans together. Add green pepper & onion. In a small bowl, mix Persian Lime EVOO & Serrano Honey Balsamic, chilli powder, thyme, cumin and lime juice & cilantro. Pour over corn and beans. Mix. Adjust
seasonings to taste. Chill at least 2 hours before serving. Mix again before serving.

Submitted by Barb L.