Salmon and Bean Salad

This vibrant, refreshing salad is a speedy lunchtime treat. Made with canned salmon and beans, this recipe can be ready in under 10 minutes. Lunch will never be the same again.

Cook: 10 mins
Serves: 4

Method

  1. Firstly to make the dressing. Pop all the ingredients into a jam jar and shake well. If you have any leftover from this occasion it will keep in the fridge for a couple of weeks for other salads.
  2. In a large bowl, gently add all the salad ingredients and carefully mix together.
  3. Pop a portion into a bowl and drizzle with some dressing. Enjoy immediately!

Ingredients

For the salad

  • 1 Can of Pink Salmon
  • 1 Can of Sweetcorn
  • 1 Can of Haricot Beans
  • 1 Puch of Ready Cooked Cous Cous
  • 1/2 Diced Cucumber
  • 50 g Fresh Baby Spinach
  • 10 Cheery Tomatoes (Quartered)

For the dressing

  • 100 ml Rapeseed Oil
  • 50 ml White Wine Vinegar
  • 1 tsp Runny Honey
  • 1 Pinch of Dried Chilli Flakes
  • Salt and Pepper

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