Salmon & Corn and Black Bean Salsa

salmon with corn and black bean salsa from diliberto photo and design

I love lunch time, its my opportunity to get a little creative and cook whatever I want. Dinners are restricted by Bill’s dislikes (seafood, spinach, mushrooms, artichoke hearts, asparagus, squash, sweet potatoes, basically all my favorite things). He always says I’m welcome to cook whatever I like, which is very sweet, but I really enjoy cooking for him so I keep dinner within his realm of ‘likes’ with a few thing snuck in here and there. (insert sinister laugh)

Salmon With Corn and Black Bean Salsa from diliberto photo and design

Lunch time, lunch time is my time. And so today I made Salmon with Corn and Black Bean Salsa. The corn and Black Bean Salsa is a staple, we eat it on everything. The salmon was for me. So I needed a side, which was going to be tomato and cucumber salad with the salsa, but my cucumber was bad so the tomatoes had to go it alone.

salmon With Corn and Black Bean Salsa from diliberto photo and design

I cooked the salmon in a cast iron skillet with a bit of melted butter and salt and pepper on low-med heat (our stove is old, low doesn’t really exist) for about 2-3 minutes on each side. Salmon cooks REALLY fast, so be careful.

salmon With Corn and Black Bean Salsa from diliberto photo and design

I had pre-made the Corn and Black Bean Salsa (recipe below) it doesn’t take much time at all, and it lasts for about a week in the refigerator. I prefer it the second or third day cause everything is all marinated and harmonized by that point. I just spooned the salsa over the salmon and my tomatoes. I added a little drizzle of olive oil and balsalmic vinegar as well as salt and pepper to the tomatoes and tah-dah lunch is served!

salmon With Corn and Black Bean Salsa from diliberto photo and design

Corn & Black Bean Salsa

1 Small Onion
1 Bell Pepper
1 Can Corn
1 Can Black Beans
1 Bunch Cilantro
2 Teaspoon Salt
1 Tablespoon Pepper
1 Teaspoon Sugar
1/2 Cup Lime Juice
Drizzle of Olive Oil
2 Tablespoons Soy Sauce
2 Table Spoons Garlic

Chop your onion and bell pepper to be about the same size as the corn and the beans. If you want to make it even more colorful do half a green bell pepper and half a red bell pepper. Drain and rinse the beans and corn. Rinsing the beans is a must! Chop your cilantro. Add everything together in a large mixing bowl. You’re welcome to get creative with it too, add some jalapeno or serrano peppers. Chopped up avocado is also delicious. Feel free to use fresh corn, or grilled corn is good too. I always add extra garlic cause I love the stuff. I eat this on salads, nachos, tacos, sauteed with egg whites, pretty much on anything. Enjoy!

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