Smoked Salmon & Black Bean Salad

Simple yet sublime, this speedy, no-cook salad relies on a can of beans, a package of smoked salmon, a few fresh veggies, and a fast but flavorful cumin lime vinaigrette. Gluten- and dairy-free.

Simple ingredients come together quickly and easily in this fresh-tasting salad that hits the spot as a light dinner or lunch.

Hot smoked salmon and a can of black beans form the foundation of this simple meal. A medley of additional vegetables and the simplest vinaigrette round out the recipe for a colorful dish that dances with flavor.

For those who may be wondering, “hot smoked” salmon is the variety of smoked salmon that is firm and meaty with a hint of smoky flavor – different than the silkier “cold smoked” salmon, which is thinly sliced and frequently served with bagels.

Hot smoked salmon is often sold in individual fillets and will keep for several weeks in the refrigerator. (Check the sell-by date to be sure.)

It’s also worth noting that the word “hot” refers to the fact that the salmon is smoked at a higher temperature than its cold smoked counterpart, not that it is spicy hot.

While various flavors of hot smoked salmon are available, from mesquite to maple, black pepper and teriyaki, I opt for plain in this recipe. The purist approach allows the salmon flavor to shine amidst the other ingredients in the salad.

Though the smoky flavor and hearty texture of hot smoked salmon holds its own against the black beans, I wouldn’t hesitate to make this salad with a can of drained salmon.

You could even try tuna. Sardine fans may also enjoy breaking up the fillets in a can or two (drain the sardines well first) and folding them into the salad.

While we’re talking substitutions, cooked shrimp also pairs well with this salad. For an elegant entertaining look, place a skewer of grilled shrimp over top a plated portion of the black bean salad. Alternatively, five or so seared jumbo shrimp placed on top (no skewer needed), makes a beautiful presentation as well.

Similarly, season permitting, you could skip the onions and add snipped chives from your garden instead – or skip them entirely. Corn adds additional heft and color to the salad, but if you don’t have any, you could forgo that as well.

Tip for thawing frozen corn quickly: Run it under water. In this case, you can do it while you rinse the beans.

Two forks work well for breaking up the salmon, or you can use your hands. I like to keep the salmon a little chunky, but you may go finer if you prefer.

The colors are vibrant, as is the flavor of the vinaigrette – yet it requires just olive oil, lime juice, and a few basic seasonings.

Keep a package of hot smoked salmon on hand to make this an effortless meal option any time. And while smoked salmon works beautifully, you could use leftover grilled, broiled, or pan-seared salmon. Canned salmon and shrimp will work as well.

Serve as is, with tortilla chips, over salad greens or rice (Cilantro Lime Rice offers a flavor upgrade) or tucked inside a pita. Easy, filling, wholesome, and delicious!

If you make this salad, please comment and give it a 5-star review if you enjoy. (You will!) Your feedback is always appreciated! 🧡

Hot Smoked Salmon & Black Bean Salad

Prep Time: 10 minutes

Total Time: 10 minutes

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.

Print

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:

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.

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