4 tablespoons butter
1 package frozen corn, thawed
1 cup black beans, cooked
3 tablespoons balsamic vinegar
1 teaspoon of sugar
3 tablespoons olive oil
Salt and black pepper, to taste
Place the butter in a large pan or skillet over medium-high heat. Add the corn and beans, cooking until the corn is heated through. Remove the pan from heat, and then add the remaining ingredients to the relish, mixing with a slotted spoon. Set aside at room temperature.