Salmon & Butter Bean Salad

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serves 2

For a long time now my favourite go-to lunch salad has been the good old tuna and white bean. I was tempted to share that with you in this class but came up with a brilliant idea to try some red salmon instead.

And I’m really glad I did. Apart from adding a pretty colour the salmon version feels a little more sophisticated than tuna.

2 tablespoons lemon juice
1 medium can salmon, drained
1 can butter beans (400g/14oz), drained
small handful mixed washed leaves

1. Combine lemon juice with 3 tablespoons extra virgin olive oil in a large bowl. Season with salt & pepper.

2. Toss salmon and beans in the dressing. Then add the leaves.

3. Taste and season again if needed.

Prepare Ahead?

Will keep in the fridge for a few days. The leaves will wilt a little but since they’re only a small part of the salad it won’t be a major problem.

Leftover Potential

Fine. If you hate soggy leaves, though best to separate them out.

Variations

carnivore – the salmon with smoked chicken or shredded BBQ chicken from the store.

vegetarian – replace salmon with crumbled feta and be careful not to over season the dressing.

vegan – replace the salmon with an avocado or some torn roast mushrooms.

different beans – if butter beans (aka lima beans) aren’t your thing, try other canned beans such as cannellini, red kidney or black eye beans.

Problem Solving Guide

bland – make sure you’re generous with the salt and pepper. And salmon really needs lots of lemon, so consider serving some wedges on the side.

too dry – add a little more oil and lemon juice.

too salty – canned beans and salmon can be quite salty so be careful you don’t over do it.

Serving Suggestions

Wonderful on its own.

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