An End of Summer Ark of Taste Inspired Salad

Earlier in the summer, Chef Katie Simmons (@chefkatiesimmons) schooled us on how to make an amazing Turkey Red wheat berry salad. Yesterday, she took over our instagram and walked us through a day in the life of a personal chef. In case you couldn't get enough, she also whipped up another recipe for us - Moon and Stars Watermelon Calypso Bean Salad including an Ark of Taste ingredient - Moon and Stars Watermelon - as the salads star ingredient. Read on below for inspired directions about how you can recreate the heirloom salad at home! 

 PHOTO COURTESY OF KATIE SIMMONS. SOURCE : PLANTSRULE.COM

PHOTO COURTESY OF KATIE SIMMONS. SOURCE : PLANTSRULE.COM

Moon and Stars Watermelon Calypso Bean Salad

Ingredients

3 cups Moon & Stars Watermelon, diced

1 1/2 cups cooked black calypso beans

1 cup corn kernels (fresh or frozen)

1/2 large red onion, diced

1 jalapeno, seeded and diced

1 bunch of cilantro, chopped

2 limes, zest and juice

Salt, to taste

Procedure

Combine the Moon and Stars 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. Serve immediately.

Chef tip : If you're making this salad ahead of time, combine everything except the watermelon. Add the diced watermelon and toss just before serving. Regardless of when you make it, retain the beautiful watermelon rind and use as an elegant way to serve the salad!


Learn more about the catalog of ingredients listed on the Ark of Taste here.

Love the recipe? Follow along with personal chef, Katie Simmons (and learn why Plants-Rule) via the links below!

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