fbpx

Newsroom

Four Bean Salad with Wild Salmon

This delicious salad combines the convenience of canned beans and our ready-to-eat Salmon with the fresh flavours of produce from your local market. SKILL LEVEL: EASY MAKES 4-5 SERVINGS

INGREDIENTS

  • 170g Cooked Smoked Salmon (reserve oil for dressing)
  • ½ cup fresh green beans, cut into pieces
  • ½ cup canned cannellini beans
  • ½ cup canned black eye peas
  • ½ cup canned garbanzo beans
  • ¼ cup green onions, sliced thin
  • ½ tub cherry tomatoes, halved
  • 1 cup fresh baby spinach and/or arugula
  • Lemon-Dill Dressing (see recipe below)

LEMON-DILL DRESSING

  • Reserved oil from Salmon
  • ¼ cup extra virgin olive oil
  • 1 lemon, juiced
  • 2 tsp. whole-grain mustard
  • 1 tbsp. fresh dill, chopped
  • Salt and fresh ground pepper, to taste
  • Lemon zest, finely grated (to taste)
In a small bowl, combine all ingredients and mix well.  

PUTTING IT ALL TOGETHER

 
  • Bring 4 cups water to a boil, add green beans and boil for 1 minute. Drain.
  • In a large bowl combine all beans and green onions.
  • Add half of the dressing and toss until evenly coated.
  • Arrange spinach and/or arugula on plate and top with bean mixture.
  • Drizzle with remaining dressing and finish with Salmon (crumbled or whole fillet).
Scroll to Top