Southwest Salmon and Black Bean Salad with… | National Honey Board

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