Baked Potato with Roasted Corn and Black Bean Relish

By Sylvia Fountaine

A hearty, healthy, south-of-the-border–style corn and black bean relish that is vegan, gluten-free, and full of flavor.

Ingredients

2 baked Idaho russet potatoes

Corn and Black Bean Relish

• 1 cup corn, roasted (or frozen roasted corn)
• 1 cup cooked black beans
• ¼ cup red bell pepper, diced
• ¼ cup red onion, diced
• ¼ cup cilantro, chopped
• 1 tablespoon jalapeño, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon chili powder
• ¼ teaspoon salt

Garnish: Hot sauce or Sriracha

Instructions

1. Place all the corn and black bean relish ingredients in a medium bowl and mix to combine.
2. Adjust salt and lime juice to taste, adding more if desired.
3. Cut a slit into the warm baked potatoes and fluff the flesh with a fork.
4. Divide the corn and black bean relish between the two potatoes.
5. Drizzle with hot sauce or Sriracha.
6. Serve immediately.

(Recipe and photo:Idaho Potato Commission/ Food Blogger- Feasting at Home)