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Salmon and butter beans salad

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.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Drain, rinse and drain again the butter beans. Put them in a mixing bowl.
  2. Drain the salmon, then add to the beans.
  3. Chop the red pepper, cut the radishes into small wedges, cut the celery into thin slices and finely chop the onion. 
  4. Add these to the beans. Add the garlic too, if used. 
  5. Add the oil, lemon juice and zest. Season with salt and pepper, then toss well.
  6. Finally, and some chopped parsley. Taste and adjust the seasoning to your liking.