Salad with watermelon rinds and beans

Ingredients:

• 850 g canned black-eyed beans, drained and rinsed
• 1 small watermelon, washed
• 1 green tomato, diced
• 1 red or orange pepper, diced
• 1 cup apple cider vinegar
• 3/4 cup sugar
• 1 teaspoon allspice
• 1 star anise
• 230 g green beans and/or string beans
• 1 jalapeño pepper, thinly sliced
• 1/3 cup olive oil

Preparation:

1. Prepare pickled watermelon rindsCut the watermelon into quarters, then use a fruit knife to slice the fruit, leaving about 4 cm of flesh on the rind. Use the flesh in other recipes. Trim off any tough rind and discard. Cut the rind into pieces; combine with the tomato and bell pepper in a bowl.
   
   In a medium saucepan, combine 1 cup water, vinegar, sugar, allspice, anise, and 4 teaspoons salt. Bring to a boil, stirring to dissolve the sugar, then pour over the watermelon rind mixture. Let cool to room temperature, then cover and marinate in the refrigerator for at least 4 hours or up to 1 week.
2. Salad with pickled watermelon rinds
   
   Bring a saucepan of salted water to a boil. Add the beans and cook for about 5 minutes. Drain and transfer to a bowl of ice water to cool. Drain, pat dry, and cut into small pieces.
3. In a large bowl, combine 4 cups of marinated watermelon with the vegetables, beans, haricots verts, jalapeño, and olive oil; season with salt and pepper and toss. Cover the salad with plastic wrap and refrigerate for at least 1 hour before serving.
   
   Recipe salad with black beans and corn.