salmon black bean corn salad wraps

a mouthwatering mix of baked salmon, beans, corn and avocado, served in a wrap for a quick summer meal that checks all the boxes!

rice bowl as a salad?

looking for something reminiscent of a hearty Chipotlé rice bowl? this salad brings in some of the best flavors for a versatile summer treat. i decided to go with a melty baked salmon for the protein (tbh it’s just what i had defrosted in the fridge), which makes an unexpectedly good combo! the best part is it can be thrown together in 20 minutes, and can last you several meals!

ingredients

here’s everything you’ll need + things you can substitute:

• 2 6-7 oz each salmon fillets (skinless) – i use the frozen wild alaskan from Costco!
• 1  15 oz can  sweet corn – try fresh corn on the cob when in season
• 1 15 oz can black beans – i prefer to use the low sodium kind
• 2 avocados
• 2 tbsp olive oil
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 cup lime juice
• 4 wheat tortilla – this is my go-to when making wraps, but feel free to use whatever kind of tortillas you like!
• 1 cup lettuce – i actually used spinach when i first made this (as seen in photos), but i lettuce would go better as it will be more similar to a Chipotlé bowl!
• 1/2 cups 35% fat greek yogurt or sour cream – i’ve been using greek yogurt as a substitute for sour cream these days, and the 35% fat one from Whole Foods is so perfect!

OPTIONAL:

• add shredded mozzarella cheese
• switch out salmon for different proteins

easy baked salmon

this is my favorite way to cook salmon as a person living alone. i keep a bag of salmon fillets stocked in the freezer and take one out the night before to defrost in the fridge. when i’m ready to eat it, i’ll preheat my air fryer toaster oven to 400℉, season the salmon with a few cracks of salt and pepper, a spray of oil, and bake it on a pan for 11-12 minutes and it comes out perfect every time!

assembling the wraps

while the salad can be enjoyed on its own (cut to me sneaking 3-5 bites in the kitchen), i love me a wrap. start by laying down the lettuce first, this way the tortilla doesn’t get soggy from the salad. layer the salad on top, with a few dollops of greek yogurt/sour cream, and a sprinkle of cheese if you so desire. wrap it tightly like a burrito and you’ve got the perfect lunch!

how-to:

cooking — preheat oven to 400℉ and line a baking sheet with parchment paper. pat salmon fillets dry and arrange in a single layer. spray lightly with oil. season with salt & pepper and bake 11-14 minutes, until opaque.

assembling the salad — while the salmon bakes, drain and rinse the corn and beans. cut open avocados and remove pits. dice the avocado in half-inch chunks, making sure not to smash it. add corn, beans and avocado to a large mixing bowl. once salmon is cooked, remove from oven and allow to cool a few minutes. add salmon to bowl and use a fork to break it up.

add olive oil, salt, pepper, cumin, garlic powder and lime juice to bowl and toss until everything is combined.

serve — taking one tortilla at a time, assemble burritos. place a handful of lettuce in the center, layered with a generous scoop of salad. add a scoop of greek yogurt or sour cream on top (OPTIONAL: add a handful of shredded mozzarella). fold the tortilla in at the short ends and roll until complete!

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