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Watermelon, Mango, and Corn Salsa

Prep Time20 minutes
Total Time20 minutes
Course: Dip, Side Dish
Cuisine: American, Mexican
Keyword: cherry tomatoes, cilantro, corn, corn tortilla chips, gluten free, jalapeno, lime juice, mango, orange pepper, red onion, salsa, watermelon
Servings: 4 cups
Author: GFchow @ gfchow.com

Equipment

  • seedless watermelon small diced

Ingredients

  • 1 cup seedless watermelon small diced
  • 1 cup mango small diced
  • 1 cup fresh corn kernels from 2 small ears or 1 large ear canned corn can also be used
  • 1/2 cup red, yellow, orange or green pepper, small diced
  • 1/3 cup cherry or grape tomatoes cut into quarters
  • 1/4 cup red onion small diced
  • 1/4 cup cilantro, mint and/or basil leaves rough chopped
  • 1/2 jalapeño seeds removed, finely diced
  • 1-2 tablespoons scallions or chives finely chopped
  • 1/2 lime squeezed, more to taste
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt more to taste
  • Gluten Free Corn Chips for serving

Instructions

  • In a large bowl mix together watermelon, mango, corn, pepper, tomato, red onion, cilantro (or whatever fresh herbs you are using), jalapeño, and scallions (or chives). Then add lime juice, olive oil, and kosher salt. Give a good mix to combine all ingredients. Either serve immediately or refrigerate and serve later. Serve with your favorite gluten free corn chips. Margaritas or sangria pair perfectly with this refreshing salsa!

Notes

The salsa is also delicious served over grilled fish.
Make the salsa your own and try subbing in cherries, pomegranate, peaches, plums, radishes, etc...
The salsa will stay for 3 days if placed in an airtight container and refrigerated.