Beet Summer Salad

1 (15 ounce) can sliced beets, drained and diced

¼ cup chopped watermelon

2 tablespoons chopped fresh cilantro

2 tablespoons reduced-fat sour cream

2 tablespoons balsamic vinegar

1 tablespoon olive oil

kosher salt to taste

ground black pepper to taste

Mix beets, watermelon, and cilantro together in a bowl. Whisk sour cream, balsamic vinegar, olive oil, salt, and pepper together in a small bowl; pour over beet mixture. Toss to coat. Refrigerate 30 minutes before serving.