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Watermelon Corn Salad

Course Salad
Cuisine American
Keyword Fruit, Healthy, Salad, Side Dish, Vegetables, Vegetarian
Servings 6 Servings

Ingredients

  • 1 pound cubed watermelon (approximately 8 cups)
  • 1 cup fresh cooked corn kernels
  • ¼ cup diced red onion
  • ¼ cup chopped cilantro
  • ¼ cup feta cheese crumbles
  • 1 jalapeno, diced
  • 1 lime, juiced
  • Salt, to taste
  • Ground black pepper, to taste

Instructions

  1. In a large bowl, gently combine all ingredients. Serve immediately.

Recipe Notes

Leftovers can be refrigerated upto 2 days.