Happy Cinco de Mayo! Most people aren’t really sure what Cinco de Mayo is, except that it’s an opportunity each year to have fun with friends and sample some awesome south-of-the-border-themed food and drinks on the fifth of May. While that may be true, it’s actually a lot more than that. Here’s the official low down, in case you’re interested.

To celebrate the holiday, I’ll be meeting up with some friends later today and I’ve been asked to “bring a dish.” This year, I’m combining my social life and my new blogging life by making something I’m calling “Cinco de Mayo Watermelon Salsa.”

You’d be surprised at how tasty this recipe really is.  What a lot of people don’t realize is that watermelon works like tomatoes in many recipes and, just like tomatoes, watermelon is packed with lycopene, an antioxidant. In fact, it has 40 percent more of the stuff than tomatoes!

If anyone makes this recipe, leave a comment to let me know how you liked it. You can also check out more watermelon salsa recipes here!

CINCO DE MAYO WATERMELON SALSA

INGREDIENTS

2 cups chopped watermelon (seeds removed)
3/4 cup chopped sweet onion
3/4 cup canned black beans, rinsed and drained
1/4 cup chopped seeded jalapenõ chilies
1/4 cup chopped fresh cilantro
1 large clove garlic, finely chopped
1 tablespoon brown sugar
1/2 teaspoon salt

INSTRUCTIONS: Stir together all ingredients in bowl. Refrigerate, covered at least 1 hour to blend flavors. Stir before serving.