Southwest Salmon and Black Bean Salad with Honey Cilantro Lime Dressing

YIELD: Makes 8 servings

INGREDIENTS

For Dressing (yields 1/2 cup):

1 T

honey

3 1/2 T

lime juice

freshly squeezed

2 T

extra virgin olive oil

2 T

cilantro

1/2 tsp.

garlic

minced

2 T

canned green chile

For Salad:

1

15-ounce canned corn

drained and rinsed (or 1 1/2 cups frozen corn)

6 cups

romaine lettuce

chopped

1

15 oz. can black beans

drained, rinsed and patted dry

1

red pepper

diced

5 oz.

canned wild salmon or 2 foil pouches

1

avocado

diced

1 oz.

Cotija or Feta cheese

DIRECTIONS

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.