Corn and Black Bean Salad is made with Stonewall Kitchen Spicy Corn Relish.
1-15 ounce can black beans, rinsed and drained
1 ripe Avocado, peeled, cored and cut into 1/2 inch cubes
3/4 cup cherry tomatoes, quartered
4 ounces Monterey Jack Cheese, cut into 1/4 inch cubes
2 tablespoons cilantro, chopped
1 jar Stonewall Kitchen Spicy Corn Relish
1. Combine all ingredients, toss and serve.