Salmon and 6 Bean Salad
Great for a Sunday brunch, picnics, Aunt Marg’s potluck…you get the idea.
|2 cans (125 g) ||Gold Seal Skinless Boneless Sockeye Salmon, drained |
|2 cans (450 mL) ||6 bean mixture, drained and rinsed |
|1 cup ||cucumber, finely chopped |
|1 cup ||celery, finely chopped |
|1/2 cup ||carrots, chopped |
|1/4 cup ||fresh chives, finely chopped |
|1/4 cup ||fresh basil, finely chopped |
|1/4 cup ||grape seed oil |
|3 Tbsp ||white balsamic vinegar |
| ||salt and pepper to taste |
Add some fresh plum tomatoes, chopped or use lentils instead of bean mixture.
- In a large mixing bowl combine, beans, cucumber, celery, carrots, chives and basil mixing well.
- Gently stir in salmon and slowly stir in oil and vinegar.
- Season with salt and pepper.
Prep: 10 mins
Total: 20 mins
|Nutritional Values |
|25.2 g |
|Sat Fat ||4.78 g |
|Carbs ||98 |
|Protein ||98.3 g |
|Fibre ||20.9 g |
|Cholesterol ||109 mg |
|Sodium ||723 mg |
|Sugar ||23.9 g |
|Calcium ||13% |
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