Watermelon Salsa made with juicy watermelon, black beans, onions, and jalapenos tossed in tangy lemon juice. Refreshing and delicious as a dip, and equally delicious over your favorite grilled meat or seafood, it’s the fruit dish of the season!
I have to admit, I don’t eat fruits as much as I should. Given the choice between the bowl of oranges, bananas, and apples on our kitchen table and the chocolate cake on our kitchen counter, I always, unfortunately, beeline for the sinful slice.
However, I do have a thing for fruit salsas. I just can’t get enough of them! Chopped up and tossed with a healthy drizzle of citrus juice and a handful of onions, cilantro, and spicy peppers, I’ll be dipping away all day long.
I have all sorts of fruit salsas I make and bring to parties but this watermelon salsa is definitely the most sought-after by family and friends. But although I get requests for it all year round, I prefer to make it mostly during summer months when watermelons are at their brightest and sweetest.
Juicy watermelon and black beans may seem an unlikely combination but trust me, folks, it’s a combination that works! Serve this watermelon salsa with crisp corn chips for your next party and watch your guests dig in nonstop. Good luck keeping the bowl filled. 🙂
Watermelons have high water content so they tend to water down rather quickly. You can prep the ingredients ahead of time but toss everything together just when you’re about to serve to ensure optimal freshness. And, of course, enjoy!
- 6 cups seedless watermelon, diced
- 2 cups canned black beans, rinsed and drained
- 1 cup onion, finely chopped
- 1/2 cup fresh cilantro, stemmed and chopped
- 2 jalapeno peppers, seeded and minced
- 2 garlic cloves, peeled and minced
- juice from 2 lemons
- 1 tablespoon brown sugar
- 1 teaspoon salt
- In a small bowl, combine watermelon, black beans, onions, cilantro, jalapeno, garlic, lemon juice, brown sugar, and salt. Gently toss to combine. Serve immediately.