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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
  • Chef's Tips

    Add some fresh plum tomatoes, chopped or use lentils instead of bean mixture.


    1. In a large mixing bowl combine, beans, cucumber, celery, carrots, chives and basil mixing well.
    2. Gently stir in salmon and slowly stir in oil and vinegar.
    3. Season with salt and pepper.
  • YIELD:

    Serves 4


    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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