White Bean And Salmon Salad Food
BLACK BEAN AND SALMON SALAD
Make and share this Black Bean and Salmon Salad recipe from Food.com.
Provided by Prin-lila
Categories Healthy
Time 10m
Yield 1 Salad, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium sized bowl, flake the salmon with a fork. Add black beans, parsley, scallions, and celery, and toss.
- In a small cup, combine the lime juice, olive oil, garlic, cumin, red pepper flakes, and cayenne and whisk to mix. Add to salmon mixture and toss again.
- Serve at room temperature.
SALMON SALAD WITH BEANS
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
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.
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- Mix the mustard, garlic, lemon juice, salt and pepper in a large bowl. Slowly whisk in the olive oil until combined. Add the beans, tomatoes, cucumber, and chives and toss until it’s all coated evenly in the dressing. Cover the bowl and place it in the refrigerator for at least 30 minutes.
- Heat a large skillet over medium heat. Add the salmon, skin side down, to the pan. Cook the salmon for a few minutes until it’s color starts to lighten about 3/4 of the way up the side. Brush the top of each piece with the honey and then flip it over. Cook it for another couple of minutes and remove it from the pan. Serve the salmon on top of the white bean salad with lemon wedges on the side.
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