When I used to gag over the sautéed onions at dinner as a child, my mother would cheerfully say, “Your taste buds will change someday, and you’ll like onions too!” I was never quite so angry with my mom as in those moments. How could I EVER like onions? They made me nauseous! I went so far as to bury them in the front yard rather than finish my dinner, for heaven’s sake! As I’ve discovered in so many different instances, however, mom is always right. Though the change might not be due so much to a shift in tastes as my coffee habit burning and destroying all real taste cells in my tongue.
I’m still not much for cooked or fried onions, but I love them raw and in sauces or savory dishes. The following salsa recipe looks absolutely delicious and summer-friendly. I plan to make it for the 4th of July picnic that is…happening? Being planned? Will occur without any previous forethought or preparation? I’d better get on that…
Walla Walla Sweet Onion and Watermelon Salsa
2 cups chopped watermelon (seeds removed)
3/4 cup chopped Walla Walla Sweet Onion
3/4 cup canned black beans, rinsed and drained
1/4 cup chopped seeded jalapeno chilies
1/4 cup chopped fresh cilantro
1 tablespoon brown sugar
1 teaspoon salt
Stir together all the ingredients in bowl. Refrigerate, covered, at least one hour to blend flavors. Stir before serving.
[Recipe Courtesy of the Walla Walla Sweet Onion Marketing Committee and The National Watermelon Promotion Board]
Best thing about this salsa? It utilizes Walla Walla onions, from my marvelous home state.