Thursday, July 2, 2009
Watermelon, Black Bean and Corn Salsa - Tasty Tuesday
From the kitchen of One Perfect Bite...I love the colors and flavors of Southwestern cooking and this salsa is one of my favorite dishes. If you think of a meal as a play, this salsa would be act one; it sets the scene for a gorgeous entree and together the two will garner curtain calls. The salsa is unusual because it blends watermelon with standard ingredients and takes what is ordinary to another level. This takes minutes to prepare. It's especially good with barbecue and alfresco meals. The salsa can be made well before it's needed, but I recommend adding the watermelon just before serving. I like to serve it over crisp shredded lettuce and I'm not adverse to passing a bowl of chips around the table. I hope you'll try this one. I think you'll really like it.
Watermelon, Black Bean and Corn Salsa...from the kitchen of One Perfect Bite
1-1/4 cups frozen corn, thawed
1 (14.5-oz.) can black beans, rinsed and drained
1 small red onion, chopped
1 jalapeno peppers, seeded and chopped
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
1-1/2 teaspoons ground cumin
1 teaspoons mild chili powder
Juice from 1 fresh lime
2 tablespoons olive oil
Salt to taste
2 cups chopped seedless watermelon
1) Place all ingredients except watermelon in a medium bowl. Gently mix to combine. Chill.
2) Just before serving fold in watermelon. Transfer to a bowl or serving dish. Yield: 6 to 8 servings.
Recipe courtesy of the National Watermelon Board
I'm sending this on to Jen at Balancing Beauty and Bedlam for Tasty Tuesday.