Vegetable Relish/Ceviche

Hugsandkisses's Note:

I wanted something that was cool, crunchy, tangy, spicy and a little sweet that would meet my diet requirements and was not your typical diet food. This is my version of a fresh veggie relish/salad that is great alone or when paired with seafood, beef, pork etc... Perfect in a warmed flour tortillas wrap with some shrimp, or a lettuce wrap with a bit of Avacado. It can be used with seafood, chicken, beef or pork as a relish. Or as I like it, alone for lunch. High fiber, low fat and awesome taste. I hope you enjoy it. XOXOXOXOXO Lynn

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Serves: 8-10

Yield: 8.0 1 cup

• 3 ears sweet corn, frozen okay if fresh not available
• 2 -4 garlic cloves, minced fine
• 1 (14 1/2 ounce) can black beans, rinsed and drained
• 4 -5 limes, zested and juiced
• 2 celery ribs, diced medium
• 1 cucumber, diced medium
• 3 tomatoes, diced medium
• 1/2 cup cilantro, chopped
• 1 -2 jalapeno, diced fine
• 1/2 red onion, diced medium
• 1 red bell pepper, diced medium
• 1 green bell pepper, diced medium
• 1 yellow bell pepper, diced medium
• 1 cup pineapple, chopped medium
• 1 cup mango, chopped medium
• 1 teaspoon salt (to taste)

Directions:

1. Take the corn kernals off of the cob (or thawed frozen sweet corn) and put in a pan on medium high heat add 1 tablespoon olive oil and sauté corn with minced garlic till slightly browned. Drain and rinse black beans. Zest and squeeze limes. Medium dice celery, tomatoes, jalapenos, red onion and bell peppers. Large dice pineapple and mangos. Chop cilantro.
2. In large bowl add diced and chopped items, pour lime juice and zest over veggies, mix and then add fruit. Add black beans, corn and lightly toss. Salt to taste.