Background
It’s useful to have tinned food in the pantry because you can make quick and easy meals when there is not much in the fridge. I particularly like having many tins of pulses and fish - as these can be used in various ways. This salmon and butter beans salad is ready in just 5 minutes. You can use jarred grilled pepper if you don’t have any fresh ones. Serve it on toast or in pita or with boiled potatoes.
Ingredients
- 1 tin butter beans
- 1 small tin of wild salmon
- 1 celery stick
- ½ red onion
- ½ red pepper
- 5 radishes
- 2 Tbsps olive oil
- Juice and zest of one small, lemon
- 1 garlic clove, minced (optional)
- Salt & pepper
Instructions
- Drain, rinse and drain again the butter beans. Put them in a mixing bowl.
- Drain the salmon, then add to the beans.
- Chop the red pepper, cut the radishes into small wedges, cut the celery into thin slices and finely chop the onion.
- Add these to the beans. Add the garlic too, if used.
- Add the oil, lemon juice and zest. Season with salt and pepper, then toss well.
- Finally, and some chopped parsley. Taste and adjust the seasoning to your liking.
Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Salad - Sandwiches - Supper
- Cuisines: - Italian
- Occasions: - Parties - Picnic
- Ingredients: - Beans - Oily Fish
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Nut Free - Sugar Free
- Skill Levels: - Easy
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