Salmon and Bean Salad

Name: Salmon and Bean Salad
Ingredients: 1 15-ounce can white beans; 1 to 1-1/2 cups crumbled cooked salmon (or other fish); 1/2 cup fresh cooked or thawed frozen peas; 2-3 scallions, chopped; 1/3 cup chopped toasted hazelnuts or other nuts (or use chopped water chestnuts); 3 tablespoons olive or avocado oil; 2-3 tablespoons white wine vinegar; 1 teaspoon chopped fresh rosemary; salt and freshly ground black pepper to taste

From: ronniefein.com

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Ronnie's Notes

Here’s an easy-to-prepare salad that’s perfect for summer dinner. I make this a lot, sometimes using salmon or other leftover fish (I’ve even used canned salmon) and sometimes using cheese instead or with. Also? I’ve made this with leftover chicken. And substituted cooked carrots for the peas.

It’s all good. And takes almost no time to put together!

Ingredients

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1 15-ounce can white beans
1 to 1-1/2 cups crumbled cooked salmon (or other fish)
1/2 cup fresh cooked or thawed frozen peas
2-3 scallions, chopped
1/3 cup chopped toasted hazelnuts or other nuts (or use chopped water chestnuts)
3 tablespoons olive or avocado oil
2-3 tablespoons white wine vinegar
1 teaspoon chopped fresh rosemary
salt and freshly ground black pepper to taste

Instructions

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Rinse the beans (save the liquid for use as aquafaba) and place them in a mixing bowl.

Add the salmon, peas, scallions and hazelnuts and toss the ingredients gently to distribute them evenly.

Pour in the olive oil and toss gently.

Pour in 2 tablespoons of the white vinegar, sprinkle with rosemary, salt and pepper, toss.

Taste and add more white wine vinegar if needed.

Let rest for at least before serving. #salmon and white bean salad#bean salad#salmon salad#white beans#using leftovers

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