Recipe courtesy of Food Network Kitchen
Save Recipe Print
Watermelon ChowChow Salad
Total:
1 hr 40 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 40 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Make the pickled watermelon: Quarter the watermelon, then use a paring knife to remove most of the fruit, leaving about 1/4 inch of fruit on the rind. (Reserve the fruit for another use.) Trim the outside skin from the rind and discard. Cut the rind into 1/2-inch pieces; combine with the tomato and bell pepper in a bowl.

Combine 1 cup water, the vinegar, sugar, allspice, star anise and 4 teaspoons salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar, then pour over the watermelon rind mixture. Let cool to room temperature, then cover and refrigerate at least 4 hours and up to 1 week.

Make the salad: Bring a saucepan of salted water to a boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a bowl of ice water to cool. Drain, pat dry and cut into 2-inch pieces.

Using a slotted spoon, transfer 4 cups of the pickled watermelon mixture to a large bowl. Add the beans, black-eyed peas, jalapeno and olive oil; season with salt and pepper and toss. Cover and refrigerate at least 1 hour before serving.

Photograph by Con Poulos

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Salad

Recipe courtesy of Ina Garten

Cobb Salad

Recipe courtesy of Ellie Krieger

Caprese Salad

Recipe courtesy of Rachael Ray

Shrimp Salad

Recipe courtesy of Ina Garten

Steak Salad

Recipe courtesy of Giada De Laurentiis

Strawberry Salad

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword