Tuesday, June 28, 2011

Fire Roasted Relish

Relish? Salsa? Salad?  Whatever you call it, that's the kind of mood I've been in lately.  I've been making all kinds of veggie/beans mixtures and topping everything with it.  I've made omelets (shown above), topped salad greens with it, as well as topped grilled pork chops with it. It's a very versatile side dish and it's good hot or cold.  It's a perfect summertime addition to your menus, so I'm sharing the recipe! 

1/4 cup olive oil
1/4 cup white vinegar
1 tsp mustard
1 tsp sugar*
celery seed, salt* and pepper, to taste
2 celery stalks, chopped
3 green onions, chopped
1 red bell pepper, diced
2 small cucumbers, seeded and chopped
2 cups frozen fire roasted corn, cooked (I like Trader Joe's)
2 cups black eyed peas*, cooked

In a medium bowl, whisk together oil, vinegar, mustard, celery seed, salt & pepper and cilantro.  Add the chopped vegetables, corn and black eyed peas.  Toss gently to coat and mix well.  Serve at room temperature or refrigerate a couple of hours. 

*Sugar & *salt, I omitted.  We're reducing sodium and sugar intakes around here, and the dish was just fine without them.  Also, my *black eyed peas were dried in the bag, so I first had to rapid boil, soak overnight, and cook.  It's a little bit of work and takes quite a bit of prep, but worth it as a healthier option.

Linked this one up here: 



  1. This looks so good. I wish that I had the ingredients on hand to make this for breakfast!

  2. Any bean will work and it makes a good brunch or lunch, too!