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black bean salad

Southwest Salmon and Black Bean Salad with Honey Cilantro Lime Dressing

A colorful, flavorful and nutrient-rich salad with black beans and salmon that pack a high protein punch. Bright flavors from tangy Cotija cheese, cilantro, honey and lime add an extra kick to this dish.

Recipe Source: 
Number of Servings: 



Dressing (½ cup):

  • 1 Tbsp of honey
  • 3 1/2 Tbsp of lime juice, freshly squeezed
  • 2 Tbsp of extra virgin olive oil
  • 2 Tbsp of cilantro
  • 1/2 Tbsp of garlic, minced
  • 2 Tbsp of canned green chile


  • 1 15-oz. canned corn, drained and rinsed (or 1 ½ cups frozen corn)
  • 6 cups of romaine lettuce, chopped
  • 1 of 15-oz. canned black beans, drained, rinsed and patted dry
  • 1 red pepper, diced
  • 5 oz. of canned wild salmon or 2 foil pouches
  • 1 avocado, diced
  • 1 oz. Cotija or Feta cheese
  1. In a medium skillet, add drained and rinsed corn. 
  2. Over medium-high heat, char corn kernels in dry skillet until slightly blackened, about five to eight minutes. Remove from heat and set aside. 
  3. Add all dressing ingredients into a blender or blend using immersion blender. Set aside. 
  4. In a large bowl, mix chopped lettuce, black beans, red pepper and charred corn together. 
  5. Add salmon, diced avocado and about half of the prepared dressing to bowl and mix to combine. Top salad with crumbled Cotija cheese.