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Southwest Relish

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  • Prep 5 min
  • Total 1 hr 5 min
  • Servings 4
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Top all your favorite savory dishes with a flavorful blend of vegetables and seasonings of the Southwest.
Updated Oct 6, 2006
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Ingredients

  • 1 cup canned (drained) or frozen (thawed) whole kernel corn, drained
  • 2/3 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons lime juice
  • 1 tablespoon olive or vegetable oil
  • 1 medium avocado, peeled, pitted and cut into bite-size pieces (1 cup)
  • 1 garlic clove, finely chopped
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed

Steps

  • 1
    Mix all ingredients.
  • 2
    Cover and refrigerate 1 hour to blend flavors. Store covered in refrigerator up to 2 days.

Tips from the Betty Crocker Kitchens

  • tip 1
    Relishes aren’t made of only pickles. They can be made of any assorted fruits or vegetables.
  • tip 2
    Avocados brown when peeled and chopped, so be prepared to mix them into the relish right away. The lime juice in the recipe will prevent the avocados from browning.

Nutrition

60 Calories, 2 g Total Fat, 3 g Protein, 9 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
60
Calories from Fat
20
Total Fat
2 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
110 mg
Potassium
180 mg
Total Carbohydrate
9 g
Dietary Fiber
2 g
Protein
3 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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