Hawaiian-Mexican Fusion Black Bean and Salmon Salad
This vibrant and flavorful salad brings together the best of Hawaiian and Mexican cuisines. Combining the richness of salmon with the heartiness of black and kidney beans, infused with zesty garlic and topped with a sweet Swedish-inspired dressing, this low-fat dish is perfect for a light and satisfying meal.
ingredients
- 1 lb salmon fillets, skin removed
- 1 cup black beans, cooked and drained
- 1 cup kidney beans, cooked and drained
- 2 cloves of garlic, minced
- 1 cup pineapple, diced
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup lime juice
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 400°F (200°C). Season the salmon fillets with salt, pepper, and minced garlic. Bake for 12-15 minutes until cooked through. Let it cool slightly, then flake into bite-sized pieces.
- 2.
In a large bowl, combine the black beans, kidney beans, pineapple, cucumber, bell pepper, red onion, cilantro, and mint.
- 3.
In a small bowl, whisk together lime juice, soy sauce, honey, and olive oil to create the dressing.
- 4.
Add the flaked salmon into the bean mixture, then pour the dressing over it. Gently toss until everything is well-coated.
- 5.
Serve immediately and enjoy the tropical and savory flavors of this Hawaiian-Mexican fusion salad.
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