Salmon and bean salad

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Salmon and bean salad

(6) Rate it

  • 0:20 Prep
  • 4 Servings
  • Capable cooks

Featured in
Low kilojoule, Nutrition information

Ingredients

  • 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

Dressing

  • 2 tablespoons lemon juice
  • 1/4 cup flat-leaf parsley, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon crushed garlic
  • 2 tablespoons hot water

Method

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

Nutrition

  • 1139 kj

    Energy

  • 21.1g

    Fat Total

  • 3.7g

    Saturated Fat

  • 5.3g

    Fibre

  • 23.6g

    Protein

  • 66mg

    Cholesterol

  • 116mg

    Sodium

  • 7.6g

    Carbs (total)

All nutrition values are per serve
  • Author: Louise Pickford
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas

Source: taste.com.au

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