Watermelon Salsa

  • 1/4 of a small watermelon, chopped
  • 1 1/2 mangos, chopped
  • 1/2 poblano pepper, de-seeded and chopped
  • 1/2 red onion, chopped
  • 1/3 of a cilantro bunch, chopped
  • Juice of 2 limes
  • Whole wheat chips
  • Optional: chopped jalapeño
  1. Chop all ingredients and mix well in a bowl
  2. Top with fresh lime juice
  3. Use whole wheat chips for dipping and enjoy!


  • This colorful salsa is an excellent source of vitamin A and vitamin C from the mangos, watermelon, and poblano pepper.
  • These vitamins are antioxidants and help protect and fight against infection.
  • Vitamin A is also good for preserving vision, maintaining healthy skin and bones, and regular cell growth.
  • Vitamin C helps in the production of collagen, which is a tissue that connects muscle to bone, and increases iron and folate absorption.
  • Poblano peppers are also a good source of vitamin B6. This vitamin is involved in over 100 metabolic reactions within the body, including energy production.

Southwestern Black-eyed Pea and Corn Salad

Serving Size:
Serves 10, 3/4 cup per serving


  • 1 medium bell pepper
  • 1 small red onion
  • 2 (15 1/2 ounce) cans black-eyed peas
  • 1 (15 1/4 ounce) can corn kernels, no salt added
  • 3 Tablespoons canola oil
  • 2 Tablespoons vinegar
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup fresh cilantro leaves (Optional)


  1. Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion.
  2. If using, rinse and chop cilantro leaves.
  3. In a colander, drain and rinse black-eyed peas and corn
  4. In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.