Easy to make and versatile, this black bean relish is great on salads, eggs, tacos and wraps, or as a dip for baked tortilla chips.

In a large bowl, combine all of the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

• 1 can (15.5 ounces) black beans, rinsed and drained (about 2 cups)
• 1 cup frozen corn kernels, thawed to room temperature
• 4 tomatoes, seeded and diced (about 3 cups)
• 2 garlic cloves, chopped
• 1/2 medium red onion, diced (about 1/2 cup)
• 1/2 cup chopped parsley
• 1 green, yellow or red bell pepper, seeded and diced (about 1 cup)
• 2 teaspoons sugar
• Juice from 1 lemon