Watermelon Salsa Recipe

Watermelon Salsa Recipe photo by Taste of Home

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Served wtih tortilla chips, this zippy salsa won't last long. The mix of melon, black beans and jalapeno will be a hit at any outdoor get-together. You might want to make an extra batch! —Iola Egle, Bella Vista, Arkansas

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Watermelon Salsa Recipe

Prep: 25 min. + chilling

Yield: 14 Servings

25 25

Ingredients

2 cups diced seedless watermelon
3/4 cup finely chopped sweet onion
3/4 cup canned black beans, rinsed and drained
2 jalapeno peppers, seeded and chopped
1/4 cup minced fresh cilantro
2 teaspoons brown sugar
1 garlic clove, minced
1/2 teaspoon salt
Tortilla chips

Directions

In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Drain if necessary before serving. Serve with chips. Yield: 3-1/2 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/4 cup (calculated without chips) equals 24 calories, trace fat (trace saturated fat), 0 cholesterol, 111 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Watermelon Salsa in Taste of Home June/July 2009, p48