A yummy salsa that can also be a great side dish for a picnic. Extend it even further by serving over shredded iceberg lettuce.

Black Bean and Corn Salsa

Servings Makes 12 - 18 servings.

Ingredients

  • 2 cans corn kernels drained and rinsed
  • 2 cans black beans drained and rinsed
  • 1 purple onion chopped
  • 2 jalapeno peppers seeded and chopped
  • 2 cloves garlic minced
  • 1/4 cup chopped cilantro
  • 1 tablespoon ground cumin
  • 2 teaspoons mild chili powder
  • 2 limes juice from the squeezed limes
  • 1/4 cup olive oil
  • dash salt to taste
  • 3 cups chopped seedless watermelon

Instructions

  1. Mix together all ingredients except watermelon until well combined. Gently fold in watermelon. Chill.

The Author:

Recipe and Photo courtesy of The Watermelon Board – https://www.watermelon.org/

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