YIELD: Makes 8 servings
For Dressing (yields 1/2 cup):
1 T – honey
3 1/2 T – lime juice, freshly squeezed
2 T – extra virgin olive oil
2 T – cilantro
1/2 tsp. – garlic, minced
2 T – canned green chile
1 – 15-ounce canned corn, drained and rinsed (or 1 1/2 cups frozen corn)
6 cups – romaine lettuce, chopped
1 – 15 oz. can black beans, drained, rinsed and patted dry
1 – red pepper, diced
5 oz. – canned wild salmon or 2 foil pouches
1 – avocado, diced
1 oz. – Cotija or Feta cheese
In a medium skillet, add drained and rinsed corn. Over medium-high heat, char corn kernels in dry skillet until slightly blackened, about 5-8 minutes. Remove from heat and set aside.
Add all dressing ingredients into a blender or blend using immersion blender. Set aside.
In a large bowl, mix chopped lettuce, black beans, red pepper and charred corn together. Add salmon, diced avocado and about half of the prepared dressing to bowl and mix to combine.
Top salad with crumbled Cotija cheese.