Tropical Salmon & Black Bean Bowls

Flaky canned salmon combined with sweet mango, creamy avocado, crisp red onion, and zesty lime, served over instant white rice and black beans.

• Prep: 10 min
• Cook: 5 min
• Total: 15 min
• Servings: 8
• Cuisine: Polynesian
• Difficulty: Easy
• Cost: $2.31/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• no-cook
• quick
• healthy
• savory
• tangy
• fresh

Ingredients

• 2 can canned salmon (drained and flaked)
• 2 cup instant white rice (uncooked)
• 2 can black beans (rinsed and drained)
• 1 mango (diced)
• 2 avocados (diced)
• 0.5 red onion (thinly sliced)
• 2 limes (juiced)
• 0.25 cup fresh cilantro (chopped)
• 0.5 teaspoon salt

Instructions

1. Cook instant white rice according to package directions. Gently heat rinsed and drained black beans in a small saucepan or microwave. Set both aside.
2. In a large bowl, combine the drained and flaked canned salmon, diced mango, diced avocado, and thinly sliced red onion.
3. Squeeze the juice of 2 limes over the salmon mixture. Add chopped fresh cilantro and season with salt and black pepper to taste. Gently toss to combine.
4. To serve, divide the cooked instant white rice and warmed black beans among bowls. Top with a generous scoop of the tropical salmon mixture.

Notes

For best texture, serve immediately after assembly. If preparing ahead, keep the salmon mixture, rice, and beans separate and combine just before serving.

Nutrition (per serving)

• Calories: 490
• Protein: 24.5 g
• Carbohydrates: 53.2 g
• Fat: 20.1 g
• Fiber: 10.5 g
• Sodium: 720 mg
• Saturated Fat: 2.9 g
• Sugar: 9.5 g
• Cholesterol: 30 mg