Black Calypso Bean Watermelon Salsa
2 cups cooked* Black Calypso Beans (from 1/2 cup raw)
2 cups corn kernels, fresh or frozen
½ large red onion, diced
2 jalapenos, seeded and dice
3 cloves garlic, minced
1 bunch cilantro, copped
1 ½ tablespoons fresh thyme
3 limes, juiced
3 cups seedless watermelon, diced
*To cook beans: Cover beans with 3-4 inches of water and soak beans at least 8 hours. Drain soaking liquid. Place beans in a medium pot and cover with fresh water, so that there are 2 inches of water above the top layer of beans. Add 1 bay leaf and simmer until soft, about 1 hour.
To make salsa: Combine beans, corn, red onion, jalapeno, garlic, cilantro, thyme, and lime juice. Toss well. Add the watermelon just before serving. If making a day ahead, keep the watermelon separate until ready to serve.