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Watermelon Salsa

In case you haven’t tried it, finely chopped watermelon is a great addition to salsa – juicy, crunchy, slightly sweet; a refreshing contrast to the chilies, black beans, corn and spice. It tames the heat, and lightens it – it’s a great way to use up that enormous watermelon that might be taking up space in your fridge or on your kitchen counter. Serve it with tortilla chips or over grilled chicken or fish.

  1. 1 19 oz. (540 mL) can black beans, rinsed and drained
  2. 1 can kernel corn, drained
  3. 1/2 small purple onion, finely diced
  4. 1 jalapeno pepper, seeded and finely minced
  5. 1-2 garlic cloves, minced
  6. 1/4 cup chopped fresh cilantro
  7. 1 tsp. ground cumin
  8. 1 tsp. mild chili powder
  9. juice of 1 lime
  10. 1/4 cup extra virgin olive oil
  11. Salt to taste
  12. 2 cups finely chopped seedless watermelon
  1. In a large bowl, stir together everything except the watermelon. Add watermelon and gently fold to combine. Chill for a few hours to allow the flavours to meld before serving.
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