Watermelon ChowChow Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 391
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 71
- Dietary Fiber
- 7
- Sugar
- 46
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 1514
- Total: 1 hr 40 min (plus 4-hour pickling)
- Active: 40 min
Ingredients
1 small watermelon, washed
1 green tomato, diced
1 red or orange bell pepper, diced
1 cup apple cider vinegar
3/4 cup sugar
1 teaspoon allspice berries
1 pod star anise
Kosher salt
8 ounces green beans and/or wax beans, trimmed
2 15-ounce cans black-eyed peas, drained and rinsed
1 jalapeno pepper, thinly sliced (remove seeds for less heat)
1/3 cup extra-virgin olive oil
Freshly ground pepper
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.