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: Atlantic Salmon (Salmon, Color Added Via Feed (Astaxanthin)), Grape Tomatoes, Black Beans (Prepared Black Beans, Water, Salt, And Calcium Chloride (Firming Agent)), Water, Yellow Sweet Corn, Tricolor Quinoa (White Quinoa, Red Quinoa, Black Quinoa), Sour Cream (Cultured Cream), Red Bell Peppers, Red Onions, Green Bell Peppers, Olive Pomace Oil (Refined Olive Pomace Oil, Extra Virgin Olive Oil), Cilantro, Poblano Peppers, Garlic, Apple Cider Vinegar (Diluted With Water To 5% Acidity), Parsley, Jalapeño Peppers, Vinegar, Sea Salt, Ancho Chile Powder, Lime Juice (Water, Lime Juice From Concentrate), Cumin, Lemon Juice, Granulated Onion, 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, Lemon Powder (Citric Acid, Natural Lemon Flavor)

The nutrition facts are based off of the recommended serving size. Serving Size = 1 Tray (374g)