Watermelon, Black Bean and Corn Salsa


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

Watermelon, Black Bean and Corn Salsa

Servings Makes 12 – 18 servings.


  • 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


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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