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.
Salmon and Bean Salad
Cook: 10 mins
Serves: 4
Method
- 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.
- In a large bowl, gently add all the salad ingredients and carefully mix together.
- 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