2 cups


          The variety of colors and textures in this relish looks appetizing and is interesting with beef, game or grilled fish. I particularly like the subtle flavor of maple syrup with black beans and ham.


1/2 yellow bell pepper, cut in 1/4-inch dice

1/2 green bell pepper, cut in 1/4-inch dice

1/2 red bell pepper, cut in 1/4-inch dice

1 cup cooked black beans

2 tablespoons olive oil

1 clove garlic, minced

2 shallots, minced

1/3 cup rice wine vinegar

1 tablespoon maple syrup

1 1/2 tablespoons minced fresh cilantro




1 teaspoon olive oil (optional)

3 tablespoons ham, cut in 1/8-inch pieces (optional)


          Put peppers and black beans in a shallow dish. Heat the olive oil in a small skillet over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add vinegar and maple syrup and remove from heat. Pour the mixture over the peppers, add cilantro and mix gently to combine. Season to taste with salt and pepper. Refrigerate the relish at least 2 hours. Stir several times to coat the ingredients with dressing.

          If you are using the ham, heat the olive oil and sauté ham over medium-high heat until browned, about 2 minutes. Stir into the     relish.