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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

Salmon and Black Bean Salad

This fabulous no cook salad is full of flavorful salmon and veggies and is perfect for hot summer nights.

  • 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 for Salmon and Black Bean Salad!

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. That doesn’t require you to stand near ANY heat source at all. That makes it fabulous, in my opinion. In addition to the wonderful taste and texture.

This is an excellent salad to make on a really hot day, because you don’t have to heat anything as long as you cooked the salmon ahead of time. No cook salads are the best. So stay inside, under a fan, and enjoy your easy and cool dinner.

Tips for the best Salmon and Black Bean Salad:

  • Just make sure that the salmon is cooked until it is firm, but not too dry. If the salmon is dry, you can rescue it even after it’s cooked. Combine 1 tablespoon olive oil with 2 tablespoons lemon juice. Break the salmon into chunks and marinate it in this mixture for about  8 to 10 minutes, then drain and use in the recipe.
  • You must rinse the canned black beans before you use them. The liquid they are packed in is too sweet and would dilute the flavorful dressing

Why this recipe works:

  • The combination of tender and nutty salmon with the sweet beans is delicious. Add the mustard dressing and the crunchy fresh vegetables for a fabulous salad recipe.

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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 is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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