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Salmon and Watermelon Black Bean Salsa

1 can (125g)   Gold Seal Skinless, Boneless Sockeye Salmon, drained
¼ (65ml)
Cup fresh mint, finely chopped
1-540ml can
Black beans, rinsed and drained
½ cup (65ml)
Red pepper, finely diced
1 cup (250ml) 
Seedless watermelon, finely diced
 ½ cup (125ml) Carrots, finely sliced
 ½ tsp (2ml) Chipotle powder
 ¼ cup (65ml) Extra virgin olive oil
  Juice of one lime
  Salt and pepper to taste
  • Chef's Tip

    Be light on the salt and pepper before refrigerating.  You can always add more before serving, if needed.


    1. In a large bowl combine all ingredients and mix well.
    2. Place in the refrigerator for 1-6 hours before serving.

  • YIELD:

    Serves 6



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