Salmon & Three Bean Salad
This sounds good, on my to make and taste list. Feel free to use canned beans or cooked from dry. Links to the Shortcuts are listed in the Notes section.
Ingredients
For the Salad
- 1 can salmon, (425 g / 15 oz), Shortcut
- 250 grams long beans, or green beans, (8 oz), Shortcut
- 1 cup cannellini beans, rinsed and drained
- 1 cup pinto beans, rinsed and drained, Shortcut
- ½ cucumber, diced
- 12 cherry tomatoes, halved
- 6 spring onions, sliced
- handful young fresh spinach leaves
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons grainy mustard
- salt and pepper, as desired
Instructions
- Drain and chunk the salmon, remove any skin and bones, then set aside. If using steamed salmon, use about 2 cups flaked and drained.
- Cook the green beans in a pot of water until just tender, about 4 minutes, then drain and run under cold water to stop the cooking, drain well.
- In a large salad bowl, add all the Salad ingredients except the salmon. Toss together.
- Add the salmon and gently toss together. Cover and chill the salad until ready to serve.
- In a small bowl, mix together the Dressing ingredients. When ready to serve, drizzle dressing over salad and gently toss.
- Enjoy as a side or a light main dish.
Notes
High cost per serving.
Shortcuts: Steamed Salmon (Rice Cooker), Fresh Long Beans (Pressure Cooker), Pinto Beans (Pressure Cooker).
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