Black Bean Corn Relish

Black Bean and Corn Relish
2 cups cooked black beans
1 cup frozen corn kernels
1 1/2 pounds tomatoes
2 cloves chopped garlic
1/2 chopped red onion
1/2 cup chopped parsley
1 chopped bell pepper
1 lemon
sweetener (equivalent to 2 Tbsp. sugar)
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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 Modified