White Bean And Corn Relish

Recipe Ingredients

1/2 lb	227g / 8oz	White beans - soaked overnight, and rinsed
1		Bay leaf
1 cup	62g / 2.2oz	Freshly-shucked corn kernels
1 tablespoon	15ml	Chopped shallots
		Olive oil - for cooking
1/2 cup	73g / 2.6oz	Small-diced cucumber
2 tablespoons	30ml	Small-diced red bell pepper
1 1/2 teaspoons	7.5ml	Chopped fresh thyme
1 tablespoon	15ml	Champagne vinegar
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Bayou Blast - {Emeril's Creole Seasoning} - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a small sauce pan cook the beans until tender; drain and rinse. Cooking time depends on how old the beans are.

In a small saute pan cook the corn and the shallots in hot oil until tender, about 3 minutes. Season with salt and pepper. Set aside to cool.

In a small bowl combine the cooled beans, cooled corn and shallots, cucumbers, peppers, thyme, vinegar and oil. Season highly with the Bayou Blast.

This recipe yields about 3 cups of relish.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2247 broadcast 07-26-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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