product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Black Bean, Corn and Watermelon Salsa

Makes about 7 cups
Time 9 hr 15 min
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.
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 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