Salmon and bean salad

Cooking Salads Salmon and bean salad

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Lables: Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Discard any pieces of salmon bone and skin. Flake fish.
  2. Place beans into a bowl with onion, cucumber, tomato and capsicum. Season with salt and pepper.
  3. Make dressing Whisk all ingredients together. Taste and season with salt and pepper. Pour over salad. Toss gently to coat.
  4. Stir in salmon. Serve with bread.

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2 x 210g cans pink salmon, drained
2 x 400g cans cannellini or butter beans, drained, rinsed
1/2 red onion, thinly sliced
2 Lebanese cucumbers, chopped
2 tomatoes, chopped
1 green capsicum, deseeded, diced
Crusty bread, to serve
2 tbsp lemon juice
1/4 cup flat-leaf parsley, finely chopped
2 tbsp olive oil
1 tsp crushed garlic
2 tbsp hot water

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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