2 cups diced seedless watermelon 3/4 cup finely diced sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno peppers, seeded and finely diced 1/4 cup minced fresh cilantro Juice from 1/2 a lime 2 teaspoons brown sugar, packed 1 garlic clove, minced 1/2 teaspoon salt Tortilla chips In a small bowl, combine all ingredients but the chips. Cover and refrigerate for at least 1 hour. Drain if necessary before serving. Serve with chips within 2-3 hours of making. Yield: 3-1/2 cups. PS: Get some latex gloves please! Because when handling and dicing the jalapenos, the oils can burn your skin.