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Make a watermelon, black bean, corn salsa for chips or salad
With watermelon season in full swing, home chefs might want to make a tasty and easy side dish to welcome the festivities.
The National Watermelon Promotion Board, an organization based in Orlando, Fla., that promotes the watermelon industry through education and research, writes that the fruit “is the lycopene [an antioxidant] leader in fresh produce,” containing more than tomatoes.
In addition to lycopene, watermelon “is an excellent source of vitamins A, B6 and C,” according to the NWPB.
Though most folks eat watermelon cut fresh by the slice, the NWPB develops many recipes showing the versatility of watermelon.
One scrumptious NWPB recipe is the watermelon, black bean and corn salsa that the board describes as a “great side dish for a
The National Watermelon Promotion Board, an organization based in Orlando, Fla., that promotes the watermelon industry through education and research, writes that the fruit “is the lycopene [an antioxidant] leader in fresh produce,” containing more than tomatoes.
In addition to lycopene, watermelon “is an excellent source of vitamins A, B6 and C,” according to the NWPB.
Though most folks eat watermelon cut fresh by the slice, the NWPB develops many recipes showing the versatility of watermelon.
One scrumptious NWPB recipe is the watermelon, black bean and corn salsa that the board describes as a “great side dish for a
picnic” and can be served on lettuce as a salad. Here’s what you’ll need to prepare it:
2 cans corn kernels, rinsed and drained
2 cans black beans, rinsed and drained
1 purple onion, chopped
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
¼ cup chopped cilantro
1 tablespoon ground cumin
2 teaspoons mild chili powder
Juice from 2 fresh limes
¼ cup olive oil
Salt to taste
3 cups chopped seedless watermelon
Mix together all the ingredients, except the watermelon until well combined. Gently fold in watermelon. Chill. The recipe serves about 12 to 18 people.
– Bobbie Whitehead
2 cans corn kernels, rinsed and drained
2 cans black beans, rinsed and drained
1 purple onion, chopped
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
¼ cup chopped cilantro
1 tablespoon ground cumin
2 teaspoons mild chili powder
Juice from 2 fresh limes
¼ cup olive oil
Salt to taste
3 cups chopped seedless watermelon
Mix together all the ingredients, except the watermelon until well combined. Gently fold in watermelon. Chill. The recipe serves about 12 to 18 people.
– Bobbie Whitehead
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