If there’s one tip I could give to people trying to use leftover fish effectively, it’s to use fresh herbs and don’t skimp on them. Big herbs like mint and dill work really well with seafood and can round out the fishy flavors nicely. There’s a lot of mint in this quick bean salad. It’s not a typo.

Personally, I think this salad is best with dried beans, but they do take some extra time to cook, so feel free to substitute with canned if you need to save some time.

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Prep Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 4 cups cooked cannellini beans or 2 (15-ounce) cans
  • ½ cup slivered red onion
  • cup minced fresh mint
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 6 ounces (1 cup) flaked cooked salmon
  • Dash of hot sauce
  • Salt and pepper

Method

  1. If you’re using dried beans, soak them overnight and then cook according to package instructions. Once they are cooked, drain them and measure out 4 cups of beans for the recipe. Two cups of dried beans should give you enough cooked beans for this recipe, but I always make a larger batch. You can also use two 15-ounce cans of white beans. If you use canned beans, drain and rinse the beans well with cold water.
  2. Stir together red onions and mint with the beans. Add in olive oil and lemon juice. Fold in flaked salmon. Try to keep it in nice-size chunks.
  3. Season salad with a dash of hot sauce, salt, and pepper.
  4. Serve salad at room temperature, or chill and serve cold. The salad loses its fresh flavors after about 2 days in the fridge.
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