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