Name: Salmon and bean salad
Prep time: 20 min
Total time: 20 min
Yield: 1
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; 42.00 gm lemon juice; 62.50 ml flat-leaf parsley, finely chopped; 36.40 gm olive oil; 1 tsp crushed garlic; 40.00 gm hot water

Salmon and bean salad

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Ingredients:

Crusty bread, to serve
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
42.00 gm lemon juice
62.50 ml flat-leaf parsley, finely chopped
1 tsp crushed garlic
40.00 gm hot water

Instructions:

Remove any salmon bones and skin, then gently flake the fish.
Combine beans, onion, cucumber, tomato, and capsicum in a bowl. Season with salt and pepper to taste.
Prepare the vibrant dressing by whisking all ingredients until combined. Adjust seasoning with a touch of salt and pepper. Drizzle the flavorful dressing over the salad and delicately toss to ensure every leaf is coated.
Incorporate the salmon, then enjoy with some fresh bread.

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