Wednesday, September 14, 2011

Three Bean and Salmon Salad

Three Bean and Salmon Salad
Serves 4

1 can (15 oz) salmon
8 oz tender Green beans, halved
1 cup canned cannelini beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
cucumber; chopped in pieces
12 cherry tomatoes, halved
6 green onions, finely sliced
Handful of young people. fresh spinach leaves

3 Tbsp olive oil
2 Tbsp lemon juice
2 tsp grainy mustard
Salt and freshly ground black pepper

Drain and chunk salmon, remove any skin or bones. Cover and set aside.

Cook Green beans in lightly salted boiling water for 4-5 minutes, until just tender. Rinse with cold water and drain well.

Transferring to your salad bowl, add the cannellini and pinto beans, cucumber, tomatoes, green onions and spinach.

Then bride together to mix. Add salmon pieces and throw again carefully, so you don t ends with shredded salmon.

Now make the dressing, mix of olive oil, lemon juice and mustard. Season with salt and pepper. Pour over the salad just before serving, disavowing very gently to combine.

No comments:

Post a Comment