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Watermelon Salsa

Yields1 Serving

 1 19 oz. (540 mL) can black beans, rinsed and drained
 1 can kernel corn, drained
 1/2 small purple onion, finely diced
 1 jalapeno pepper, seeded and finely minced
 1-2 garlic cloves, minced
 1/4 cup chopped fresh cilantro
 1 tsp. ground cumin
 1 tsp. mild chili powder
 juice of 1 lime
 1/4 cup extra virgin olive oil
 Salt to taste
 2 cups finely chopped seedless watermelon

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.