Easy | Servings: 6 | Ready In: 10 minutes | Yield: 6-7 cups Watermelon and beans? Yes! Moon and Stars Watermelon is named for its “celestial” rind, with a design that looks like a star-filled night. Heirloom Calypso beans add even more beautiful color. The sweet flavor and crisp texture of the melon balance the rich, hearty flavor of the beans. A spicy kick from jalapeno and fresh lime give this a Mexican flair. Enjoy this healthy, gluten-free, oil-free salad as a side dish for any summer party. Or use as a plant-based filling for vegan tacos and lettuce cups. Ingredients 3 cups Moon and Stars Watermelon, diced* 1 ½ cups cooked Black Calypso Beans* 1 cups corn kernels, fresh or frozen, thawed ½ large red onion, diced 1 jalapeno, seeded and dice 1 bunch cilantro, chopped 2 limes, zest and juice Dash of salt, to taste How it’s Done To make the Watermelon Bean salad: Combine the Sun and Moon Watermelon, Calypso beans, corn, red onion, jalapeno, and cilantro. Zest and juice the limes and add to the mix. Add a dash of salt. Toss well. Taste to adjust seasoning, if needed. Serve immediately. Chef Katie’s Tips: Make Ahead Tip: If you’re making this salad ahead of time, combine everything except the watermelon. If the watermelon sits too long with other ingredients, the salt can draw out too much moisture and make it mushy. Use the Rind: Retain the beautiful rind of the Sun and Moon Watermelon by