Recipe: Spicy Salmon Black Bean Salad

Recipe: Spicy Salmon Black Bean Salad

Sheela Prakash
Jun 7, 2017
(Image credit: Joe Lingeman)

This spicy, smoky bean salad packs a whole lot more flavor into it than you'd expect of something that takes all of six minutes to make, and you have hot smoked salmon to thank for that. Its deep flavor gives a can of black beans a serious boost of flavor, so this lunch doesn't need too much else by way of seasoning. Add some cherry tomatoes and avocado in there for color and toss it all with a cumin-lime dressing, and the result is a lunch I guarantee you'll be putting on repeat. Pile the whole mess on rice, scoop it up with chips, or just eat it straight from the bowl.

(Image credit: Joe Lingeman)

The Tastiest Way to Eat a High-Protein Lunch Is Also the Fastest

Both salmon and black beans give this salad the kind of protein boost that's often needed when you hit that noon slump. Luckily, the recipe comes together in a flash, so you can fill up and move on to the rest of the day's work without fuss. This is a salad that can be enjoyed whatever way you're feeling at that moment. I love it alongside a pile of tortilla chips, but it's also nice on top of a bowl of salad greens or rice. Or stuff some inside a whole-wheat wrap! If you don't have the energy for any of these things, just grab a fork and dig in — it's great that way too.

Spicy Salmon Black Bean Salad

Makes about 3 cups; serves 2 to 4

  • 4 ounces

    hot smoked salmon

  • 1

    (15-ounce) can black beans, drained and rinsed

  • 1/2

    medium avocado, diced

  • 1/2 cup

    cherry tomatoes, halved

  • 1 tablespoon

    freshly squeezed lime juice (from 1/2 medium lime)

  • 1 teaspoon

    olive oil

  • 1/4 teaspoon

    ground cumin

  • 1/8 teaspoon

    kosher salt

  • Pinch cayenne pepper (optional)

Flake the salmon into a medium bowl using a fork or your hands. Add the remaining ingredients and gently toss to combine. Serve on its own, alongside tortilla chips, over salad greens, on top of rice, or tucked inside a whole-wheat wrap.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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