Salmon and Bean Salad

Here’s an easy-to-prepare salad that’s perfect for summer dinner. I make this a lot, sometimes using salmon or other leftover fish (I’ve even used canned salmon) and sometimes using cheese instead or with. Also? I’ve made this with leftover chicken. And substituted cooked carrots for the peas.

It’s all good. And takes almost no time to put together!

SALMON AND WHITE BEAN SALAD

• 1 15-ounce can white beans

• 1 to 1-1/2 cups crumbled cooked salmon (or other fish)

• 1/2 cup fresh cooked or thawed frozen peas

• 2-3 scallions, chopped

• 1/3 cup chopped toasted hazelnuts or other nuts (or use chopped water chestnuts)

• 3 tablespoons olive or avocado oil 

• 2-3 tablespoons white wine vinegar

• 1 teaspoon chopped fresh rosemary

• salt and freshly ground black pepper to taste

Rinse the beans (save the liquid for use as aquafaba) and place them in a mixing bowl. Add the salmon, peas, scallions and hazelnuts and toss the ingredients gently to distribute them evenly. Pour in the olive oil and toss gently. Pour in 2 tablespoons of the white vinegar, sprinkle with rosemary, salt and pepper, toss. Taste and add more white wine vinegar if needed. Let rest for at least 10 minutes before serving.

Makes 4 servings

#salmon and white bean salad#bean salad#salmon salad#white beans#using leftovers

Salmon and White Bean Salad

On Thanksgiving we ate a lot.

On Hanukkah we ate a lot (so far!).

And, of course, this year the two holidays were so close together that we ate a lot, a lot.

So, for us, now that the turkey-with-trimmings leftovers are gone and the latke and cheese fest is almost over, it’s soon going to be “reasonable eats” time for us.

Notice I don’t use the word “diet.” Good, healthy food doesn’t need negative words that make people feel stressed. Good healthy food can also be substantial and delicious.

Like this white bean and salmon salad.

Bonus: it takes just minutes to prepare.

Another bonus: I’ve made this with leftover cooked turkey instead of fish and have changed the herbs (you can use rosemary, dill, thyme, savory or oregano). All good. I’ve also used red kidney beans and added mango. Another option: add some crumbled blue or feta cheese. Or change the vegetable from peas to cooked carrots.

Salmon and White Bean Salad

• 1 15-ounce can white beans

• 1 to 1-1/2 cups crumbled leftover salmon (or other fish)

• 1/2 cup fresh cooked or thawed frozen peas

• 2-3 scallions, chopped

• 1/3 cup chopped toasted hazelnuts

• 3 tablespoons olive oil (or other vegetable oil)

• 2-3 tablespoons white wine vinegar

• 1 teaspoon chopped fresh rosemary

• salt and freshly ground black pepper to taste

Rinse the beans (save the liquid for use as aquafaba) and place them in a mixing bowl. Add the salmon, peas, scallions and hazelnuts and toss the ingredients gently to distribute them evenly. Pour in the olive oil and toss gently. Pour in 2 tablespoons of the white vinegar, sprinkle with rosemary, salt and pepper, toss. Taste and add more white wine vinegar if needed. Let rest for at least 10 minutes before serving.

Makes 4 servings