A recipe for a great salad or side dish for your next family get-together

     Black Bean and Corn Relish

2-1/2 cups fresh or frozen corn, cooked (or one can of whole kernal corn, rinsed and drained)
1 can (15 ounces) black beans, rinsed and drained
3/4 to 1 cup chopped seeded anaheim chili peppers (opt)
1/8 to 1/4 cup chopped seeded jalapeno peppers (opt)
1/4 cup vinegar (or 1/4 cup lemon juice)
2 tablespoons vegetable oil (can cut back to one tablespoon)
1 tablespoon Dijon mustard (opt)
1 teaspoon chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
can add one small red onion finely diced, if you like onion, or 2 or 3 chopped green onions or scallons.
1 small ripe tomato, seeded and diced (opt)
Directions
In a large bowl, combine corn, beans and peppers. Combine remaining ingredients in a small bowl; pour over corn mixture and toss to coat. Chill. Yield: 6-8 servings.
Great as a salad with a mexican dinner, or can be used as a dip for chips