Description
Seasonal fresh green bean and salmon salad will fill you up and keep you satisfied for lunch or dinner! Use wild caught Alaskan salmon or tuna for this dish.
Ingredients
Units
Scale
- 1 pound Green Beans, trimmed and cut into 1" pieces
- 1 15-ounce can Cannellini (or White Kidney Beans), drained and rinsed
- 1 can Wild Alaskan Salmon in Water, or Tuna in water
- 1 Shallot, thinly sliced
- 1/4 cup Cilantro, minced
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Red Wine Vinegar
- Salt and Pepper
- 2 Clove Garlic, minced
- 1/4 tsp Red Pepper Flakes
Instructions
- Bring a large saucepan of salted water to a boil. Add in the trimmed green beans and cook for 3-4 minutes.
- Immediately drain and rinse with cold water until the beans are cool. Drain well and pat dry with paper towels.
- Pour into a large bowl. Add cannellini beans to the bowl.
- Drain salmon, and using fork, flake it into the bowl. Top with sliced shallots and minced cilantro.
- In a small bowl, whisk together olive oil, red wine vinegar, salt and pepper to taste and minced garlic.
- Pour over the salad and using a rubber spatula, fold together.
- Eat immediately or chill until ready to eat. Recipe can be doubled to feed a crowd.