Happy Cinco de Mayo!

Hola! In honor of Cinco de mayo, anoche I prepared a Mexican dinner that is muy delicioso.  After having a productive day off (I even worked out!) I felt the need to eat something healthy.  When it comes to Mexican food that can be quite the challenge. With so many deliciously cheesy dishes to choose from, I opted for a more figure-friendly Salmon with Black Bean and Corn Salsa.  This meal will make you forget about tacos and enchilladas!

Black Bean & Blackened Corn Salsa


1 can black beans (rinsed and drained)
2 ears corn, grilled and cut off cob
1 cup tomatoes , chopped and seeded (1 large tomato)
1/2 hass avocado, chopped
2 green onions, grilled and chopped
parsley or cilantro, chopped
2 limes
salt and pepper
EVOO

Grill the corn on the cob until tender and marked with grill lines (about 2-3 minutes per side). Add the scallion or green onion to the grill for the last few minutes and grill about 1 minute per side. Cut the corn off the cob and chopped the scallion.  In a bowl, combine black beans, corn, tomato, and avocado.

In a separate bowl whisk together the juice of 2 limes, 1 tsp salt, 1/2 tsp pepper, and oil.  Pour over salsa and mix. Top with parsley. Serve room temp or cold.

Salmon Marinade

juice of 1 lemon
2 tbsp lemon zest
1 small shallot, minced
1 tbsp agave nectar
1/2 tsp salt
pinch of pepper
drizzle of olive oil

Mix all ingredients in a bowl. Whisk well.  Pour over salmon and marinate in fridge for 15 min-1hour.  Cook salmon as you please and serve over Black Bean and Corn Salsa.

*Salmon in picture is baked (for 10 minutes) but it is also delicious seared in a pan or grilled!





ALSO:
If your having a Mexican Fiesta, the salsa is really great served as a dip with tortilla chips, or even in a burrito.

Viva Mexico!