Salmon, Corn, and Chili Salad

Name: Salmon, Corn, and Chili Salad
Yield: Makes: 4 servings
Ingredients: 4 cans (6½ ounces each) boneless, skinless pink salmon packed in water; 8 sun-dried tomatoes packed in olive oil; 2 packages (10 ounces each) frozen corn kernels, thawed; Salt and freshly ground black pepper; 6 tablespoons lemon juice; 2 cans (4 ounces each) chopped green chilies

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

All you need to turn this into a meal is to stuff it into pita bread or add diced leftover potatoes, pasta, or rehydrated grains, like couscous or bulgur wheat.

Be sure to mix the salmon in last or you’ll end up with a flaked fish paste.

Ingredients

8 sun-dried tomatoes packed in olive oil
6 tablespoons lemon juice
2 cans</

Pescatarian
Gluten-free

Method

Mince the sun-dried tomatoes and place them in a serving bowl. Add the lemon juice, chilies, and corn and mix well.
Drain the salmon and mix it gently into the corn, trying to leave the salmon in somewhat large chunks. Season to taste with salt and pepper.