Texas Bean, Corn and Blackened Salmon Salad
2 salmon fillets
2 teaspoons Memphis Smoke Seasoning Blend
2 teaspoons of your favorite Seasons EVOO
1 can pinto beans, drained and rinsed
1/2 cup fresh or frozen corn (if frozen, thawed)
1/2 cup tomatoes, diced
1/2 cup green bell peppers, diced
1/4 cup red onion, peeled and diced
1/4 cup cilantro, chopped
1 tablespoon jalapeno, chopped (optional)
1 head of romaine, separated into leaves
Bacon Ranch Dressing:
Dash of black pepper
2oz. Greek yogurt
1oz. Dill Infused EVOO
1oz. Bacon Infused EVOO
1oz. Garlic Infused EVOO
2oz. Sicilian Lemon Infused White Balsamic
Season salmon fillets with Memphis smoke seasoning and preheat a grill or skillet over medium-high heat. Coat the grill or skillet with extra virgin olive oil and cook salmon until thoroughly cooked 6-8 minutes. Remove from the skillet or grill and set aside to rest and cool slightly.
Combine salad ingredients in a large bowl (beans, corn, tomatoes, peppers, onion, cilantro, and jalapeño). Toss to combine.
Combine Bacon Ranch Dressing ingredients in the salad dressing shaker bottle (following the diagram listed on the side of the bottle). Shake to combine and drizzle over the salad when ready to serve.
Place leaves on plates and top with salad and salmon. Drizzle with dressing before serving.