Tame The INFLAMMATION – Salmon & Black Beans TO GO!

in Recipes published 08/25/2015

Salmon & Black Bean Salad

Are YOU adding amazing anti-inflammatory foods to your eating plan? Last week, I shared my 8 Foods to Tame Inflammation!

If you haven’t checked it out, you may want to find out what you are missing. As promised, I am sharing a recipe that includes 5 of my 8 favorites: Salmon, beans/lentils, flaxseed, EVO, & spinach (or broccoli). This anti-inflammatory salmon recipe is one I use all the time.

Despite what you may have heard, beans and inflammation actually don’t seem to have a cause-and-effect relationship. In fact, some beans actually help reduce inflammation.

Are Black Beans Anti-Inflammatory?

Yes! Black beans are loaded with antioxidants and anti-inflammatory compounds. Adding these to your diet can seriously help reduce inflammation.

Is Salmon Anti-Inflammatory?

This is another resounding yes. Fish, like salmon, that is packed with omega-3 fatty acids is an excellent way to reduce inflammation.

As you can see, this salmon and black beans recipe is a powerhouse when it comes to anti-inflammatory properties.

This recipe is super easy to make and is best after it sits for a day! Your body will thank you, and you just may find your body start glowing from the inside out (grin!)

**Note: if you are not a fan of Salmon – you could substitute canned Tuna (still super rich in your Omega-3 powerhouse fatty acids!)

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Salmon & Black Bean Salad

Author: Julie

Recipe type: LUNCH (Anti-inflammatory; Gluten, Dairy, Corn Free)

Cuisine: Salad

Prep time: 15 mins

Total time: 15 mins

Serves: 4 servings

Ingredients

2 cans (5oz each) wild salmon (skinless/boneless), drained and flaked
(note: I like the Trader Joe's brand best. You can also use fresh left-over grilled salmon)
1-15oz can black beans or lentils, drained and rinsed
1 clove garlic, minced
¼ cup scallions, minced
¼ cup celery, finely minced
1 tomato or 1cup cherry tomatoes, diced
½ lime, juiced
¼ tsp. sea salt
1-2 jalapeño, finely minced, ribs and seeds removed
¼ cup fresh cilantro (can sub parsley), roughly chopped
11/2 Tbsp ground flaxseed
For Salad:
(~ 1 cup Spinach leaves (or steamed broccoli) , 1-2 tsp EVO, ¼ diced avocado per serving)

Instructions

In mixing bowl, coarsely mash the black beans (or lentils) with a fork or pastry blender, leaving some whole.
Add all ingredients, except spinach, EVO, and avocado, and gently stir in with a fork.
Enjoy over spinach salad (or side of steamed broccoli) topped with diced avocado, drizzle of EVO, and extra squeeze of lime!
ENJOY! ~Julie

Notes

This Salmon and Black Bean Salad is best if it sits overnight. It is great for an "on-the-go" lunch for work and lasts for 3-4 days in the fridge…tasting better each day. The lime helps cuts the "fishy smell" and won't leave you too worried about leaving a strong smell behind at lunch!
Leave me a comment or drop me a line - I would love to hear how you like the recipe or how YOU modified to make it YOUR OWN!

Nutrition Information

Serving size: ~ 1 cup Calories: 195 Fat: 5 Saturated fat: 1 Trans fat: 0 Carbohydrates: 15 Sugar: 0 Fiber: 7 Protein: 20

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Blog: Gut Essentials

Tame The INFLAMMATION – Salmon & Black Beans TO GO!

Salmon & Black Bean Salad

Are Black Beans Anti-Inflammatory?

Is Salmon Anti-Inflammatory?

FREE Gut Assessment

Find out how healthy your gut is — what you find out may surprise you!