40g tinned sweetcorn, drained and rinsed
50g tinned black beans, drained and rinsed
a sprinkle of red onion, finely chopped
100g cooked salmon fillet, skin removed (120g pre-cooked weight) for the rice:

150g cooked long-grain white or brown rice (50g pre-cooked weight) a sprinkle of fresh coriander, finely chopped
juice of 1 lime
a small pinch of sea salt

1⁄2 tsp garlic powder

for the dressing:

1 tbsp fresh lime juice
2 tsps olive oil
a sprinkle of fresh coriander, finely chopped
a small pinch of sea salt
1 tbsp Greek yoghurt (use dairy free if preferred)

Place the cooked rice in a bowl. Add the coriander, lime juice, garlic powder and sea salt and stir well.

Place the dressing ingredients in a bowl or jug and stir well.
Arrange the rice, sweetcorn, black beans and red onion in a serving bowl. Add the cooked salmon.
Drizzle the dressing over the top.
Garnish with fresh chopped coriander. Serve.
Store any leftovers in an airtight container and refrigerate for up to 2 days.