Salmon and Bean Salad

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December 18, 2019

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


1Firstly 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.

2In a large bowl, gently add all the salad ingredients and carefully mix together.

3Pop a portion into a bowl and drizzle with some dressing. Enjoy immediately!


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