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Watermelon, Black Bean and Corn Salsa

A yummy salsa that can also be a great side dish for a picnic. Extend it even further by serving over shredded iceberg lettuce.

Ingredients

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 c. chopped cilantro
1 Tbs. ground cumin
2 tsp. mild chili powder
Juice from 2 fresh limes
¼ c. olive oil
Salt to taste
3 c. chopped seedless watermelon

Directions

Mix together all ingredients except watermelon until well combined. Gently fold in watermelon. Chill.

Yield

12-18 servings