Chilled Mixed Bean & Corn Relish

Name: Chilled Mixed Bean & Corn Relish Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 24
Ingredients: 12 tbsp (C) Vinegar White (Gr Value) (by DARRYLE2); .5 cup Olive Oil; 24 tsp Splenda no calorie sweetener; Cook these ingredients in a medium saucepan on top of stove. Bring to boil and take off heat. Cool to room temperature.; Open can & drain liquid. Pour contents into large mixing bowl. Stir gently.; 1.75 cup Beans black; 1.75 cup Beans pinto; 1.75 cup Chickpeas (garbanzo beans); 11 oz canned mexican corn (by TANKASS47); 1.5 cup Green Giant White Shoepeg Corn; 1.5 cup Bush's Chili Beans; Chop the following. Add to the mixing bowl.; 1 cup Red Onion Raw (1/4 cup 40g or 1.4oz); 84 gram(s) bell pepper red sweet raw; 1.5 cup diced Celery raw; .13 cup sliced Jalapeno Peppers (2 Tbs or MOR to heat preference); When syrup is cool pour over bean/corn mix and gently stir. Refrigerate overnight. Serve only the drained contents.

Minutes to Prepare: 25
Minutes to Cook: 5

Number of Servings: 24

Ingredients

12 tbsp (C) Vinegar, White (Gr Value) (by DARRYLE2) .5 cup Olive Oil 24 tsp Splenda no calorie sweetener Cook these ingredients in a medium saucepan on top of stove. Bring to boil and take off heat. Cool to room temperature. Open can & drain liquid. Pour contents into large mixing bowl. Stir gently. 1.75 cup Beans, black 1.75 cup Beans, pinto 1.75 cup Chickpeas (garbanzo beans) 11 oz canned mexican corn (by TANKASS47) 1.5 cup Green Giant White Shoepeg Corn 1.5 cup Bush's Chili BeansChop the following. Add to the mixing bowl. 1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 84 gram(s) bell pepper, red, sweet, raw 1.5 cup, diced Celery, raw .13 cup, sliced Jalapeno Peppers (2 Tbs, or MOR to heat preference)When syrup is cool, pour over bean/corn mix and gently stir. Refrigerate overnight. Serve only the drained contents.

Directions

Cook the syrup first so it has a chance to cool to room temperature.
Open cans & drain beans & corn. Put the food Into a large mixing bowl.

Refrigerate covered overnight.

Serving Size: 24 servings approx 1/2 cup each

Number of Servings: 24

Recipe submitted by SparkPeople user REVCORNIE.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 140.0
Total Fat: 5.2 g
Cholesterol: 0.0 mg
Sodium: 242.1 mg
Total Carbs: 20.5 g
Dietary Fiber: 4.4 g
Protein: 4.7 g

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