Seasons Recipes

Texas Bean, Corn and Blackened Salmon Salad 

Texas Bean, Corn and Blackened Salmon Salad 
makes 2 large entree salads or 4 side salads


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. mayonnaise 

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. 

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