WATERMELON SALAD

4 Cups ½ -inch cubes seeded, peeled watermelon
4 Tablespoons rice vinegar (not seasoned)
½ Cup diced red onion
2 Tablespoons chopped fresh mint
½ Teaspoon pepper

Combine all ingredients in a large bowl. Serve immediately. Tastes great with any spicy Mexican food.

Serving size: 1 cup
Calories: 50
Fat: 0.7 g
Cholesterol: 0 mg
Carbohydrate: 11.5 g
Protein: 1 g
Sodium: 3 mg

TIP:
You can substitute honeydew or cantaloupe for the watermelon (or mix it all together for a colorful dish). Substitute tarragon or basil for the mint; or raspberry vinegar for the rice vinegar.

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