Total 1 hour and 20 minutes (includes chilling time)
Active 20 mins
Makes 3 cups
TIP: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
3 cups chopped seedless watermelon
1/4 cup finely chopped yellow or green sweet pepper
3 tablespoons finely chopped red onion
1 tablespoon apple cider vinegar
1 jalapeño, seeded and finely chopped (see Cook’s Note)
1 teaspoon chopped fresh cilantro, plus more for serving if desired
3/4 teaspoon kosher salt
1 cup rinsed and drained canned black beans, rinsed and drained canned black-eyed peas, or drained, canned shoepeg corn (optional)
Black bean or blue corn tortilla chips, for serving
In a medium bowl, stir together the first seven ingredients (through salt). If desired, stir in the beans, black-eyed peas, or corn. Cover and chill 1 to 4 hours. If desired, sprinkle with additional cilantro before serving. Serve with tortilla chips.
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