Cuban Cod & Black Bean Salad
Submitted by binkybug
Broiled cod tossed with black beans, fresh orange segments, and a cumin-lime dressing over romaine. A bright, protein-packed Cuban-inspired salad that chills beautifully overnight.
YIELD
3 servingsPREP
120 minCOOK
10 minREADY
130 minThis salad eats like a meal and tastes even better after it sits in the fridge for a few hours.
Broiled cod gets broken into big flaky chunks and tossed with black beans, fresh orange segments, and a punchy dressing of lime juice, cumin, and red pepper flakes. The citrus and beans soak up all that flavor while everything chills together.
Served over torn romaine, it’s a hearty, refreshing main course salad with Cuban soul.
Variations
- Fish Swap: Cod is classic, but snapper, rockfish, pike, or orange roughy all work here
- Make It Spicier: Add extra red pepper flakes or a diced jalapeño to the dressing
Pro Tips
- Broil the fish just until it flakes; overcooked cod turns rubbery and falls apart into mush instead of satisfying chunks
- Let the salad chill at least 2 hours so the dressing penetrates the beans and fish
- The recipe doubles easily for meal prep or a crowd
Ingredients
Directions
Place fish in even layer (tucking under thin ends) on broiler pan coated with vegetable cooking spray.
Combine garlic and 2 teaspoons lime juice; spread on fish.
Broil about 4 inches from heat about 5 minutes or until fish just flakes when tested with a fork.
Transfer to a dish and let cool 10 minutes.
Combine oil, remaining 1 tablespoon and 2 teaspoons lime juice, cumin, pepper flakes and salt in a small jar.
Shake well and pour 1 tablespoon over fish.
Meanwhile, peel orange, cut into ½-inch slices and separate into segments.
Combine with black beams and remaining dressing.
Drain fish, break into large chunks and remove any bones.
Add to orange mixture and toss gently.
Cover and refrigerate 2 hours or up to 24 hours.
Serve over romaine.
Makes 3 servings.
(Recipe can be doubled.)
Comments
