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Watermelon, Black Bean and Corn Salsa

(1 Votes)
15 Min
1 Hr

Watermelon makes for a refreshing change of pace in this chunky Watermelon, Black Bean and Corn Salsa. Grab a bag of tortilla chips and dig in!

What You'll Need

  • 2 (15.25-ounce) cans corn kernels, drained and rinsed
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 red onion, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 2 garlic cloves, minced
  • 1/4 cup chopped cilantro
  • 1 tablespoon ground cumin
  • 2 teaspoons mild chili powder
  • 4 tablespoons fresh lime juice
  • 1/4 cup olive oil
  • Salt to taste
  • 3 cups chopped seedless watermelon

What to Do

  1. In a large bowl, mix together all ingredients, except watermelon, until well combined. Gently fold in watermelon.
  2. Chill 1 hour or until ready to serve.


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When I first saw the picture of this salsa, I thought it was a sort of pico de gallo with tomatoes. I was very surprised to find out that it was not tomatoes at all, but rather watermelon! How fun and different! This stuff is sweet, a little spicy, and so fresh! It would be awesome to serve on top of grilled chicken or fish at your next backyard barbeque!


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