Southwest Salmon and Black Bean Salad with Honey Cilantro Lime Dressing

YIELD: Makes 8 servings


Dressing (yields ½ cup):
1 tablespoon honey
3 1/2 tablespoons lime juice freshly squeezed
2 tablespoons extra virgin olive oil
2 tablespoons cilantro
1/2 teaspoon garlic minced
2 tablespoons canned green chile
1 15-ounce canned corn drained and rinsed (or 1 ½ cups frozen corn)
6 cups romaine lettuce chopped
1 15-ounce canned black beans drained, rinsed and patted dry
1 red pepper diced
5 ounces canned wild salmon or 2 foil pouches
1 avocado diced
1 ounce Cotija or Feta cheese


In a medium skillet, add drained and rinsed corn. Over medium-high heat, char corn kernels in dry skillet until slightly blackened, about 5-8 minutes. Remove from heat and set aside. Add all dressing ingredients into a blender or blend using immersion blender. Set aside. In a large bowl, mix chopped lettuce, black beans, red pepper and charred corn together. Add salmon, diced avocado and about half of the prepared dressing to bowl and mix to combine. Top salad with crumbled Cotija cheese.