Corn and Black Bean Salad
- 1 jar Stonewall Kitchen Spicy Corn Relish
- 1 (15-ounce) can black beans, rinsed and drained
- 1 ripe avocado, peeled, cored and cut into 1/2-inch cubes
- 3/4 cup cherry tomatoes, quartered
- 4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
- 2 Tablespoons cilantro, chopped
- Combine all ingredients, toss and serve.