Ancho Lime Salmon | Ready To Eat Meal

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

Ingredients: salmon, 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 oil, cilantro, green bell peppers, poblano peppers, garlic, apple cider vinegar, parsley, jalapeño peppers, sea salt, ancho chile powder, cumin, granulated onion, orange juice, lime juice, chili powder (chili pepper, spices, salt, garlic powder), paprika (paprika and silicon dioxide (added to make free flowing)), black pepper, smoked paprika, crushed red pepper flakes