Ingredients

For the Black Bean-Corn Salsa:

• One (15-ounce) can black beans, drained and rinsed

• 1 cup quartered cherry tomatoes   
• ¼ cup finely diced red onion   
• ¼ cup finely diced cilantro   
• ½ cup finely diced red bell pepper   

• 1 cup frozen fire roasted corn, thawed

• 2 tablespoons avocado oil 
• 2 tablespoons freshly squeezed lime juice  
• ½ teaspoon kosher salt, or more to taste  
• ½ teaspoon freshly ground black pepper   

For the Salmon:

• Four [6-ounce] center cut salmon filets

• 1/3 cup store-bought no sugar Whole30 approved bbq sauce  

• 1 teaspoon kosher salt  
• ½ teaspoon freshly ground black pepper  

For Serving:

• 1 cup prepared brown rice (sub cauliflower rice or greens for Whole30) 

• 1 jalapeño, thinly sliced   

• ½ cup shredded smoked gouda or Monterrey jack cheese (Omit for Dairy-Free, Whole30, and Paleo) 

• Cilantro, for garnish   
• SideDish Classic Ranch