Roasted Pacific Salmon and Mexican Bean Salad - The Association for Dressings & Sauces

Ingredients

• 12 6 oz. ea. Salmon fillets (skin removed)
• 2 Tbs. Cumin (ground)
• 2 Tbs. Cardamom (ground)
• 2 Tbs. Coriander seeds (crushed)
• 1 Tbs. Seasalt
• 1/2 Tsp. Chili pepper seasoning blended with (see next ingredient)
• 1 Tsp. Cinnamon
• 6 C. Black beans (cooked and drained)
• 1 C. Brown rice (cooked)
• 4 C. Corn kernels (fresh or frozen, cooked and drained)
• 4 C. Tomatoes (chopped)
• 2 C. Seedless cucumbers (chopped)
• 1 C. Scallions (sliced (green and white parts))
• 1 C. Cilantro (chopped)
• 1 C. Green pepper (chopped)
• 3 Jalapeno peppers (seeded and finely chopped)
• 3 C. Vinaigrette dressing
• 12 C. Mesclun salad greens (assorted baby greens)
• 6 Avocados (sliced)
• 36 limes Lime wedges (approx. 6 limes)
• 12 Cilantro sprigs
• 1 C. Pumpkin seeds (toasted)