Salmon With Bean & Corn Salad Recipe

Name: Salmon With Bean & Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 medium red onion, chopped; 2 large garlic cloves, chopped; ½ teaspoon crushed red pepper flakes; 1 teaspoon ground cumin; salt; pepper; 2 limes, juice of; 3 tablespoons honey (3 gobs); 1 teaspoon chili powder; 24 ounces salmon fillets; 1 red bell pepper, chopped; 10 ounces frozen corn kernels, defrosted; ½ cup chicken broth; 15 ounces black beans, rinsed & drained; fresh cilantro, chopped; 6 cups Baby Spinach

Servings: persons

4 tablespoons olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
½ teaspoon crushed red pepper flakes
1 teaspoon ground cumin
salt
pepper
2 limes, juice of
3 tablespoons honey (3 gobs)
1 teaspoon chili powder
24 ounces salmon fillets
1 red bell pepper, chopped
10 ounces frozen corn kernels, defrosted
½ cup chicken broth
15 ounces black beans, rinsed & drained
fresh cilantro, chopped
6 cups Baby Spinach

1
Heat 2 T of olive oil in medium skillet over medium heat.
2
Add onions, garlic, red pepper flakes, cumin, salt and pepper.
3
Stir occasionally for 3 minutes.
4
Meanwhile in a shallow dish, combine juice of one lime, honey, chili powder, salt & pepper.
5
Add salmon fillets to lime-honey mixture and toss to coat.
6
Place seasoned salmon in hot skillet with remaining olive oil and cook about 3-4 min on each side.
7
Add bell peppers and corn to the onions and cook for 1 minute.
8
Add the broth and cook for 2 minute Add the black beans and cook until heated.
9
Remove skillet from heat and add juice of 2nd lime, cilantro and spinach.
10
Toss, taste, and adjust seasoning.
11
Serve salmon on top of salad.

892

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 medium red onion, chopped, 2 large garlic cloves, chopped, ½ teaspoon crushed red pepper flakes, and more.

Yes, Salmon With Bean & Corn Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salmon With Bean & Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions