YIELD: Makes 8 servings
For Dressing (yields 1/2 cup):
3 1/2 T
extra virgin olive oil
canned green chile
15-ounce canned corn
drained and rinsed (or 1 1/2 cups frozen corn)
15 oz. can black beans
drained, rinsed and patted dry
canned wild salmon or 2 foil pouches
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.