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Watermelon, Black Bean and Corn Salsa

Try this new twist on salsa. You can use home-grown corn, onions, peppers and watermelon.


  • 1 can corn kernels, rinsed and drained*
  • 1 can black beans, rinsed and drained
  • 1/2 medium purple or white onion, coarsely chopped
  • 1/2 to 1 jalapeno pepper, chopped
  • 1 clove garlic, minced
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 2 Tbsp. salad oil (such as canola or olive oil)
  • 1 lime, juiced
  • 1 1/2 c. chopped watermelon (with seeds removed)


Mix all ingredients, except for watermelon. Gently fold in watermelon. Chill. Serve with baked chips or as a side dish with grilled meat, poultry or fish.

* To use home-grown corn, try using “planned-overs”: cook three extra cobs of corn and carefully slice corn from cob. Keep refrigerated in a closed container until needed.


Makes six servings.

Per serving: 170 calories, 6 grams (g) fat, 23 g carbohydrate, 5 g fiber and 430 milligrams sodium.

Recipe courtesy of the National Watermelon Promotion Board.

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