Recipe - Black Bean And Corn Relish

ORIGINAL
2 cup Cooked black beans
1 cup Frozen corn kernels
1 One half pound Tomatoes
2 Cloves chopped garlic
One half Chopped red onion
One half cup Chopped parsley
1 Chopped bell pepper
Juice 1 lemon juice
2 tablespoon Sugar
One fourth cup Oil

MODIFIED
2 cup Cooked black beans
1 cup Frozen corn kernels
1 One half pound Tomatoes
2 Cloves chopped garlic
One half Chopped red onion
One half cup Chopped parsley
1 Chopped bell pepper
1 Lemon
Sweetener; (equivalent to 2
Tbsp. sugar)
Delete oil

Seed and chop the tomatoes. Place into a large bowl. Add the chopped
garlic, onion, parsley, pepper, lemon juice, and sweetener to the tomatoes.
Mix well and set aside. Cook the black beans until done but not mushy.
Drain well and add the frozen corn kernels. Cool to room temperature and
combine with the tomato mixture. Allow to "marinate" for several hours.
(Optional seasonings: chili powder or substitute cilantro in place of
parsley.) Serving suggestions: as a dip for baked chips, rolled into a
flour tortilla, as a topping over shredded lettuce or as a side dish.
Yield: 8 servings

Nutritional Analysis (Original): Calories 180, Fat (grams) 7, Percent
calories from fat 35, Percent polyunsaturated 5, Percent saturated 5,
Percent monounsaturated 25, Cholesterol (milligrams) 0, Sodium (milligrams)
11, Protein (grams) 5, Carbohydrate (grams) 24.

Nutritional Analysis (Modified): Calories 100, Fat (grams) 0, Percent
calories from fat 0, Percent polyunsaturated 0, Percent saturated 0,
Percent monounsaturated 0, Cholesterol (milligrams) 0, Sodium (milligrams)
11, Protein (grams) 5, Carbohydrate (grams) 20.

NOTE: Diabetics or those following caloriecontrolled diets may count one
serving as: 1 starch, 1 vegetable serving.
Posted to fatfree digest by brinkley@scsn.net (Robert Brinkley) on Feb 14,
1998