Ancho Lime Salmon

This crunchy, creamy, and colorful black bean salad is chock-full of sweet corn and red bell peppers. Here, it pairs perfectly with chile-spiced salmon and Mexican-spice quinoa with red bell and poblano peppers. A side of sour cream chimichurri, made with green herbs and spices, is the perfect accompaniment for both.

Ingredients: Salmon (Salmon, Color Added Via Feed (Astaxanthin)), Grape Tomatoes, Water, Black Beans (Prepared Black Beans, Water, Salt, And Calcium Chloride (Firming Agent)), Yellow Sweet Corn, Tricolor Quinoa (White Quinoa, Red Quinoa, Black Quinoa), Sour Cream (Cultured Cream), Red Bell Peppers, Red Onions, Olive Pomace Oil, Cilantro, Green Bell Peppers, Poblano Peppers, Garlic, Apple Cider Vinegar (Diluted With Water To 5% Acidity), Parsley, Jalapeño Peppers, Sea Salt, Ancho Chile Powder, Cumin, Granulated Onion, Lime Juice (Water, Lime Juice From Concentrate), Orange Juice, Paprika (Paprika And Silicon Dioxide (Added To Make Free Flowing)), Chili Powder (Chili Pepper, Spices (Including Mustard), Salt, Garlic Powder), Black Pepper, Smoked Paprika, Crushed Red Pepper Flakes