Healthy Eating: Watermelon salsa |

Healthy Eating: Watermelon salsa

The watermelon cools off the jalapenos enough that even people who don’t like hot things love this salsa.

2 cups seedless watermelon, diced into small pieces

3/4 cup sweet onion, finely chopped

14-ounce can black beans, rinsed and rained

2 to 3 jalapeno peppers, seeded and chopped

2 teaspoons brown sugar

1 clove garlic, minced or 1/4 teaspoon garlic powder

1/2 teaspoon salt (or more to taste)

1/4 cup minced fresh cilantro

Juice from half of a fresh squeezed lime (optional)

Mix all ingredients in a medium bowl. Gently combine them. Cover and refrigerate for about an hour. Drain prior to serving if necessary. This may be made the night before. Just be sure to drain off the liquid that settles from the watermelon. Serve with your favorite tortilla chips. Yields approximately 4 cups.

Kay Kayser-Meyring’s recipe found in the “Fair Family Favorites — Celebrating 100 Years of the Routt County Fair.” Copies of this cookbook are available for purchase at the Routt County Extension Office. Proceeds benefit the Routt County Fair exhibit hall.

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