This refreshing spin on a classic salsa pairing (black beans and corn) adds plenty of fun with brightly colored watermelon. Serve over crunchy romaine with crushed tortilla chips for an easy lunch or light dinner.
1/2 cup dried black beans or 1 (15-ounce) can black beans, drained and rinsed
1 bay leaf
2 cups corn kernels, fresh or frozen
1/2 large large red onion, diced
2 jalapeño peppers, seeded and diced
3 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro
3 limes, juiced
3 cups diced seedless watermelon
Sort through beans to remove any debris. Rinse beans and place in a large bowl. Cover with cold water by a few inches and soak 8 hours or overnight. Drain beans, place in a large pot, and cover again with a few inches of water. Add bay leaf and simmer beans until tender, about 1 hour. Drain and cool beans completely. (If using canned beans, skip this step.)
Combine beans, corn, onion, jalapeños, garlic, cilantro and lime juice. Toss well. Add watermelon just before serving.
Per Serving: Serving size: 1/4 cup, 30 calories (0 from fat), 6g carbohydrates, (1 g dietary fiber, 2g sugar), 1g protein.
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