Black Bean, Jicama, and Corn Relish

Photo courtesy of Aspen Photography
1 cup red onion, 1/4 inch dice
1 garlic cloves, minced
1 cup corn kernels (2 ears, on the cob) roasted
1 cup jicama, peeled, 1/4 inch dice
1 Serrano chili, seeded, minced
1/2 cup black beans, cooked
1 tablespoon lime juice
1/4 cup olive oil
salt and black pepper to taste

Combine all ingredients and let flavors develop 1 hour.

Chef: Beautiful, jicama good shape, everything in consistent cuts, could add chili powder and citrus for more flavor.

Personal/Team:  Beans were undercooked, colors looked nice, would have liked to dry roast corn to get some black marks on it  (we grilled with husks on). I thought it could have used more flavor overall.

Lesson Learned: You can vary the degree of seasoning and acidity to match what you are serving. This was served with corn custard and grouper which were richer flavors and you can get away with more citrus to brighten up the overall dish.