2 cups chopped watermelon, seeded
3/4 cup chopped sweet onion, such as Vidalia or Walla Walla
3/4 cup canned black beans, rinsed and drained
1/4 cup chopped seeded jalapeno
1/4 cup chopped fresh cilantro
1 large clove garlic, finely chopped
1 tablespoon brown sugar
1/2 teaspoon salt


In a medium bowl, combine all ingredients. Refrigerate, covered at least 1 hour to blend flavors. Stir before serving.

Serve with tortillas chips or use as a topping for grilled fish or chicken breasts. With the amount of jalapenos called for here, the salsa will be quite spicy, but you can use half the amount for a mildly spicy salsa.

Watermelon Sweet Onion Salsa
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