Salmon Southwest Salad
This foodservice salad recipe features canned salmon, black beans, corn, and a southwest flavored dressing.
Ingredients
- 1 (40 oz) packet Chicken of the Sea® Pink Salmon
- 4 qt mixed greens, lettuce, arugula or chopped spinach
- 1 qt low sodium black beans
- 1 qt canned low sodium corn, drained
- 1 qt cherry tomatoes, halved
- 8 medium avocado, sliced
- 1 c chopped red onion
- 2 c chopped cilantro
- lime wedges
Dressing
- 1 c olive oil
- 1 c balsamic vinegar
- 4 tsp minced garlic
- 1 c lemon juice
- 4 tsp ground cumin
- 2 tsp black pepper
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.
