Walla Walla-Watermelon Salsa
The Washington Post, July 15, 2009
- Course: Appetizer, Condiment
- Features: Make-Ahead Recipes, Gluten-Free
Summary:
Sweet onions and watermelon make a cool, crunchy salsa.
Other sweet onions can be substituted in this recipe. To order Walla Walla onions, go to SweetOnions.org.
MAKE AHEAD: The salsa needs to be refrigerated for 1 hour before serving.
6 servings
Ingredients:
- 2 cups chopped seedless watermelon
- 1/2 large Walla Walla onion, cut into small dice (3/4 cup)
- 3/4 cup canned/cooked black beans, rinsed and drained
- 2 or 3 small jalapeño peppers, trimmed, seeded and minced (1/4 cup)
- Leaves from 4 stems cilantro, coarsely chopped
- 1 tablespoon light brown sugar
- 1/2 teaspoon salt, or more to taste
Directions:
Combine the watermelon, onion, black beans, jalapeno peppers, cilantro, brown sugar and salt in a medium container with a tight-fitting lid. Mix well, then cover and refrigerate for 1 hour.
Toss the salsa, taste it and adjust the seasoning as needed before serving.
Recipe Source:
Adapted from a recipe co-sponsored by the National Watermelon Promotion Board and SweetOnions.org.
Tested by Tracy Dahl for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
(Julia Ewan - The Washington Post)
© The Washington Post Company
