SALMON, BEANS, AND VEGETABLE MEDLEY SUMMER SALAD


I've seen quite a few recipes for salads with beans in it, and to be honest most of them sounded quite boring (sorry to say!). Beans are so nutritious and I love creating recipes using them, so I decided to try my hand at making a boring bean salad more exciting and flavourful. There is the addition of tons of veggies like asparagus, and of course the addition of salmon. You can make this salad with either freshly poached salmon, leftover salmon, or even canned salmon like I did here. Try this salad for your next lunch today!

Makes 4 servings

Ingredients:
  • 1 can (19oz) of mixed beans, drained and rinsed
  • 1-1/2 cup salmon, cut into chunks or flaked (use fresh or canned)
  • half a cucumber, diced
  • 1 cup cherry tomatoes, sliced
  • 1 red bell pepper, seeded and diced
  • half a bundle of asparagus, cut into quarters (steamed until tender-crisp)
  • 2 shallots, chopped
  • half a head of iceberg lettuce, chopped
  • handful of fresh parsley, chopped
  • juice of half a lemon
  • coarse salt and freshly cracked black pepper
Dressing Ingredients:
  • 1-1/2 tsp dijon mustard
  • 1 tbsp honey (use more if you like)
  • juice of 2 limes or 1 large lemon
  • 1/2 tsp vegetable blend seasoning
  • 4 tbsp extra virgin olive oil

Take a large mixing bowl, add in all of the salad ingredients (except the lemon juice). Gently toss the ingredients together to combine. Then take a small mixing bowl, whisk together all the ingredients for the dressing. Pour as much dressing as you like over the salad, and gently toss again to combine. Squeeze half a lemon over the salad before serving for freshness. Taste for seasoning. Serve immediately or place it into the fridge to serve cold.

Cook's Tip: If you plan on making this a day ahead, I suggest not adding in the iceberg lettuce until you're ready to serve since it tends to not stay crisp. If you like, you can assemble and pour the dressing over when you're ready to serve.




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