Salmon And White Bean Salad With Chorizo Food

WHITE BEAN AND SALMON SALAD

White Bean and Salmon Salad image

This simple, attractive salad uses salmon in place of the traditional tuna for an extra nutritional punch. It makes a perfect light lunch or easy side dish. If you have pesto on hand, drizzle a couple of tablespoons on top for a bright and tasty finish.

Provided by ElizabethKnicely

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 (15 ounce) cans cannellini beans
1 (3 3/4 ounce) can pink salmon or 1 (3 3/4 ounce) can red salmon
1/4 cup freshly grated parmesan cheese
1/4 cup minced red onion
1/4 cup fresh basil leaf, roughly chopped
3 tablespoons vinegar or 3 tablespoons lemon juice
1/4 cup extra virgin olive oil
1/4 teaspoon coarse salt
1/8 teaspoon ground pepper

Steps:

Drain and rinse the cannellini beans and place in a medium-size mixing bowl. Flake the canned salmon on top of the beans and add the Parmesan, minced garlic, and basil leaves. Whisk together the dressing ingredients, pour over the bean mixture, and toss gently to combine. Serve at room temperature or slightly chilled.
Makes 4 to 6 servings.

Nutrition Facts : Calories 365.7, Fat 17.8, SaturatedFat 3.5, Cholesterol 17.8, Sodium 891.4, Carbohydrate 32.1, Fiber 11.5, Sugar 4.4, Protein 19.2

GARLICKY BEAN SALAD WITH CHORIZO

Garlicky bean salad with chorizo image

Re-create a taste of Spain in your garden with this tapas style salad, perfect for nibbling on in the sun

Provided by Good Food team

Categories Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 15m

Number Of Ingredients 7

Ingredients

400g can cannellini bean or other white bean
1 small red onion
2 tbsp red wine vinegar
140g button mushroom , thinly sliced
handful flat-leaf parsley , coarsly chopped
3 tbsp olive oil
100g thinly sliced chorizo

Steps:

Rinse and drain the beans, then pat dry with kitchen paper. Mix the onion with the vinegar and leave for 5 mins to soak. Mix the mushrooms and parsley into the beans, then add the onions and vinegar, oil and seasoning, then mix well.
Arrange overlapping slices of chorizo over two plates and spoon the salad in the centre. Serve with crusty bread.

Nutrition Facts : Calories 449 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 2.05 milligram of sodium

SALMON SALAD WITH BEANS

Salmon Salad with Beans image

This is a great salad to make when you have leftover grilled salmon.

Provided by Mark Bittman

Categories Salad Bean Olive Tomato Backyard BBQ Lunch Lemon Basil Salmon Green Bean Summer Grill Grill/Barbecue Healthy Lettuce Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

1/2 pound salmon steak (leftover grilled salmon is fine)
1/3 cup extra-virgin olive oil, plus 2 tablespoons if using raw fish, plus more to taste if necessary
2 tablespoons extra-virgin olive oil
more extra-virgin olive oil to taste if necessary
Several sprigs fresh thyme or 1/2 teaspoon dried thyme, if using raw fish
1 red or yellow bell pepper
Juice of 1 large lemon, plus more to taste if necessary
3 cups cooked or canned white beans, drained
10 cherry tomatoes, halved
1/4 cup diced shallots
12 to 15 good black or green olives, pitted and coarsely chopped
1/4 cup minced fresh basil leaves
1/4 cup minced fresh parsley leaves
Salt and freshly ground black pepper to taste
freshly ground black pepper
4 cups torn assorted salad greens (trimmed, washed and dried)

Steps:

If you are starting with raw salmon, start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about 4 inches from the heat source. Marinate the fish in the 2 tablespoons of olive oil and the thyme.
When the fire is ready - it should be quite hot - grill the fish for 3 to 4 minutes per side. At the same time, grill the red pepper. Cool, peel and seed it, then cut into strips.
Cool the fish, then cut it into small cubes and toss it with the lemon juice, beans, and remaining olive oil while you prepare the other ingredients. Add the tomatoes, shallots, olives, and herbs to the salmon. Taste for salt and pepper and correct the balance between olive oil and lemon juice if necessary. Serve on a bed of greens, topped with the strips of grilled red pepper.