RCI-SC.005.0158.001
South-of-the-Border Watermelon Walla-Walla Sweet Onion Salsa
Fruit of the Month: Watermelon by the US Centers for Disease Control & Prevention, public domain government resource—original source of recipe Serves: 4
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- chopped Walla Walla sweet onion¾ cup
- canned black beans¾ cuprinsed and drained
- chopped seeded jalapeño chilies¼ cup
- ¼ cup
- clove garlic1 largefinely chopped
- 1 Tbsp
- ½ tsp
Method
1
Finely chop the large garlic clove and set aside. Remove seeds from the jalapeño chilies and chop into small pieces.
2
Remove seeds from the watermelon and chop into ½-inch cubes, discarding any large pieces of rind. Measure out 2 cups of chopped watermelon.
3
Chop the Walla Walla sweet onion into small dice, measuring ¾ cup. Chop the fresh cilantro into fine pieces, measuring ¼ cup.
4
Combine the chopped watermelon, diced Walla Walla sweet onion, rinsed and drained black beans, chopped jalapeño chilies, and finely chopped garlic in a medium mixing bowl.
5
Sprinkle the brown sugar and salt over the watermelon mixture and stir gently to combine all ingredients evenly.
6
Fold in the chopped fresh cilantro and stir once more to distribute throughout the salsa.
7
Let the salsa rest for 5 minutes to allow the flavors to meld before serving, or refrigerate covered until ready to serve.