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Salmon and Black Bean Salad

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1/2 cup mayonnaise
1/3 cup Greek yogurt
2 tablespoons lemon juice
3 tablespoons honey mustard
6 salmon fillets, cooked
6 slices bacon, crisply cooked and crumbled
2 (16 ounce) cans black beans, rinsed and drained
1 (16 ounce) package frozen corn, thawed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cubed Gouda cheese
6 cups salad greens
2 avocados, peeled and cubed

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Salmon and Black Bean Salad

  • Serves 6
  • Easy

About This Recipe

Boy is it hot! We have had several heat warnings this summer; as I write this it is already 75° with a 70° dew point. At 8:00 am. So dinner is definitely going to be a cold salad: this one!

I always try to keep ingredients for one salad or another on hand. If you have some leftover grilled salmon in the house, dinner is only minutes away. That fish is fabulous in any kind of main dish salad.

Salmon is wonderful when combined with black beans, those nutty and rich legumes with a shiny coat. Add some corn, other veggies, and a rich mustard dressing and you have a delightful one dish meal.

This is an excellent salad to make on a really hot day, because you don’t have to heat anything. So stay inside, under a fan, and enjoy your easy and cool dinner.





In a large bowl, combine the mayonnaise, yogurt, lemon juice, and mustard and mix well with a wire whisk.


Break the salmon into 1" pieces and add to the dressing along with the bacon, black beans, corn, bell peppers, and cheese; mix gently.


Cover and refrigerate for a few hours before serving. To serve, plate the salad on crisp salad greens and top with the avocado.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She works for Pillsbury on the Bake-Off and other projects since 1988. Linda has written 39 cookbooks (and Medical Ethics for Dummies) since 2005.

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