Salmon & Three Bean Salad

Adapted from a label on a can of salmon.

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.

Print Recipe

Prep Time 20

Total Time 20

Course Main Dish, Side

Cuisine American

Servings servings

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.