Guys will love this hearty salsa served with tortilla chips and a cold beer. Made with rich black beans, crunchy corn and fresh watermelon, this salsa is a must-have for trips to the cottage or campground.


3 ½ cups rinsed and drained canned whole kernel corn 875 mL
3 ½ cups rinsed and drained canned black beans 875 mL
1 purple onion, finely diced 1
2 jalapeno peppers, seeded and finely diced 2
2 cloves garlic, minced 2
1/4 cup chopped fresh cilantro 50 mL
1 tbsp ground cumin 15 mL
2 tsp mild chili powder 10 mL
2 juice of 2 limes 2
1/4 cup extra virgin olive oil 50 mL
  Salt to taste  
3 cups finely chopped seedless watermelon 750 mL


In a large bowl, add corn, beans, onion, jalapeno, garlic, cilantro, cumin, chili powder, lime juice, olive oil and salt. Mix ingredients until well combined. Add watermelon and gently fold until combined. Chill. Serve with tortilla chips

Makes 12 to 18 servings.

Per Serving: (for 1/12 of recipe) about 160 cal, 6 g pro, 6 g total fat (1 g sat fat), 22 g carb, 6 g fiber, 0 mg chol, 270 mg sodium. %RDI: iron 10%, calcium 4%, vit A 8%, vit C 10%

Source: www.watermelon.org

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

Food and Beverage Public Relations | Food Communications | Food Publicity
PR for Food