Watermelon, Black Bean and Corn Salsa

Recipe courtesy of the National Watermelon Promotion Board.

Recipe Ingredients:

2 (15 to 16-ounce) cans corn kernels, drained and rinsed
2 (15 to 16-ounce) cans black beans, drained and rinsed
1 red onion, chopped
2 jalapeño peppers, seeded and chopped
2 cloves garlic, minced
1/4 cup chopped cilantro
1 tablespoon ground cumin
2 teaspoons mild chili powder
Juice from 2 fresh limes
1/4 cup olive oil
Salt to taste
3 cups chopped seedless watermelon

Cooking Directions:

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

Makes 12 to 16 servings.

Recipe and photograph courtesy of the National Watermelon Promotion Board.