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Lilly’s Table

 
 
Black Bean & Corn Salad
© Lillys-Table.com Photo of Watermelon Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Watermelon Salad

from Fire + Ice Tomatoes, Black Bean + Corn Salad with Watermelon Salad, the Week of September 6, 2015.
View the next recipe for this meal.

This simple salad is a bit of a show stopper, combining tangy, bright flavors with salty feta or cojita cheese. If you want to make this dairy-free try toasted pine nuts or sliced almonds instead. We use basil, but bitter arugula or mint would work nicely instead.

Ingredients

  • 4 cups watermelon, cut in cubes or balls, seeds removed
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon salt
  • 1 teaspoon honey, or agave nectar
  • 1 teaspoon cayenne, optional
  • ¼ cup extra-virgin olive oil
  • ½ cup fresh basil, torn in pieces
  • ¼ cup feta cheese, or cojita cheese, pine nuts or sliced almonds

Serving Size: 2 People

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Preparation Instructions

Whisk together the vinegar, honey, salt, and cayenne. While whisking rapidly, slowly drizzle in the olive oil.

Fold the watermelon cubes, basil, and cheese or nuts into the dressing.

Serve with a slotted spoon. It can get a bit juicy.