Salmon Southwest Salad

Delicious pink salmon perfectly balances with black beans, corn, creamy avocado and more for the ultimate Southwest salad lunch.

Total Time

30 minutes

Servings

2 servings

Ingredients

Share

1 (5 oz) can Chicken of the Sea® Pink Salmon, 25% Less Sodium, drained
2 cups mixed greens, lettuce, arugula or chopped spinach
1/2 cup low sodium black beans
1/2 cup canned low sodium corn, drained
1/2 cup cherry tomatoes, halved
1 medium avocado, sliced
2 Tablespoons chopped red onion
1/4 cup chopped cilantro
lime wedges

Dressing

2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 clove garlic, minced
2 Tablespoons lemon juice
1/2 teaspoon ground cumin
Black pepper, to taste

Instructions

Make dressing. Combine olive oil, balsamic vinegar, garlic, lemon juice, ground cumin, and black pepper. Set aside.
In big bowl or platter, lay mixed greens, lettuce or other greens. Layer black beans, corn, cherry tomatoes, avocado, and red onion.
Lay chunks of salmon on top of salad and top with cilantro.
Drizzle dressing over the salad right before serving.
Serve with lime wedges.