Title: Black bean and corn relish
 Categories: None
      Yield: 1 Servings
 
MMMMM--------------------------ORIGINAL-------------------------------
      2 c  Cooked black beans
      1 c  Frozen corn kernels
  1 1/2 lb Tomatoes
      2    Cloves chopped garlic
    1/2    Chopped red onion
    1/2 c  Chopped parsley
      1    Chopped bell pepper
           Juice 1 lemon juice
      2 tb Sugar
    1/4 c  Oil

MMMMM--------------------------MODIFIED-------------------------------
      2 c  Cooked black beans
      1 c  Frozen corn kernels
  1 1/2 lb Tomatoes
      2    Cloves chopped garlic
    1/2    Chopped red onion
    1/2 c  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 calorie-controlled diets may count
  one serving as: 1 starch, 1 vegetable serving.