Salmon and Black Bean Salsa


  • 2 salmon filets
  • 4 cups baby spinach greens
  • 1 can whole kernel corn (rinsed)
  • 1 can black beans (rinsed)
  • 2 long green onions
  • 1 medium tomato
  • 1 avacado
  • 1 lemon
  • 1/4 cup tarragon vinegar
  • 1/8 cup olive oil
  • 1 tablespoon dried tarragon
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


Grill the salmon (add salt and pepper and a squirt of lemon on each side) about 4 minutes on each side (depends on thickness). Place washed baby spinach on two plates.

In a mixing bowl, mix drained and washed black beans and corn. Add peeled and cubed avacado. Thinly slice onion (include green tops) and mix in with diced tomato. Mix together. In a small mixing bowl, mix olive oil, tarragon vinegar and spices together well. Add to salad mixture. Heap about 1 cup of the salad onto spinach, place salmon on mixture and top with a spoonful of the salad. Cut a slice of lemon and squirt it over the spinach.

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