Salmon with corn, black bean, and tomato salad

SmartPoints® value per serving
Total Time
7 min
7 min
0 min
You cannot beat a one-dish recipe that is colorful, healthy and truly delicious and mostly, ready in only 7 quick minutes. Poached salmon with a tex-mex bean and corn salad is such a crowd pleasing combination there is no reason not to invite a crowd. Plus, it's no-cook so clean up is super easy. The zesty lime dressing permeates all the vegetables and beans adding a ton of flavor to every bite. If you don't want to poach the salmon at home, your fishmongers can quickly steam it so its cool and ready when you arrive home. Worried about the heat of the jalapeno? No need. Simply substitute some chopped green bell pepper in a batch you can label for kids and the heat averse.


Unsweetened lime juice

2 Tbsp

Olive oil

1 tsp

Table salt

1 tsp

Black pepper

¼ tsp

Canned black beans

15½ oz, rinsed and drained

Canned yellow corn

2 cup(s)

Fresh tomato(es)

1 large, diced

Uncooked red onion(s)

½ small, finely chopped


½ cup(s), coarsely chopped

Canned chopped hot green chili peppers

½ oz, 1 jalapeño, seeded and minced

Boston lettuce

6 leaf/leaves

Uncooked wild Atlantic salmon fillet(s)

9 oz, 3 prepared poached fillets


  1. To make the dressing, whisk together the lime juice, oil, salt, and black pepper in a large bowl.
  2. Add the beans, corn, tomato, onion, cilantro, and jalapeño pepper to the dressing; toss to coat.
  3. Divide the lettuce among 6 plates; top with the salmon. Spoon the bean salad next to the fish. Yields 1 salmon fillet and about 1 1⁄4 cups salad per serving.