Black Calypso Bean Watermelon Salsa

Black Calypso Bean Watermelon Salsa

Serves 4

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.