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Hot Smoked Salmon & Black Bean Salad
Yield: 3 to 4 servings
No cooking required! Convenience and ease are the hallmarks of this nutrient-dense salad, and a fast but flavorful cumin lime vinaigrette delivers memorable flavor. Gluten- and dairy-free.

Salad ingredients:

  • 4 ounces hot smoked salmon (one fillet)*
  • 1 (15-ounce) can black beans, rinsed and drained
  • ¾ cup corn (frozen and thawed or fresh)
  • ¾ cup grape or cherry tomatoes (about 10-12), halved
  • 1-2 scallions, thinly sliced (may sub 2 tablespoons minced red onion)
  • ½ an avocado, diced
  • Optional: ¼ cup chopped fresh cilantro

For the Cumin Lime Vinaigrette:

  • 2 tablespoons (30ml) freshly squeezed lime juice
  • 2 tablespoons (28ml) olive oil
  • ¼ teaspoon each ground cumin, kosher salt, and fresh black pepper

Instructions:

  1. For the vinaigrette: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper. Set aside.

    For the salad: Using a fork or your hands, flake the salmon. (If your fillets have skin, you may use or discard, according to preference.) I like to keep it a little chunky, but you may go finer if you prefer. Set aside.

    Add the remaining salad ingredients to a mixing bowl and toss to combine. Drizzle the vinaigrette over top and toss again. Fold in the salmon.

    Serving suggestions: Serve as is, with tortilla chips, over salad greens or rice (Cilantro Lime Rice is a nice option), or tucked inside a pita or wrap.

Notes:

* “Hot smoked salmon” is ready to eat and, contrary to what the name may imply, it isn’t spicy. It has a firm texture, looks like a cooked fillet, and is sold near the “cold smoked salmon,” which is the kind that people often use on a bagel with cream cheese.

Storage: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

If you expect leftovers, you may wish to add the avocado as a topping. No avocado? While it adds a nice element, the salad will still be delicious without.

For a hint of heat, in place of black pepper, you could use ⅛ teaspoon cayenne pepper, or more to taste.

To quickly thaw frozen corn, add it to the strainer and rinse with the beans.

More recipes at FountainAvenueKitchen.com