This simple bean and salmon salad becomes something truly exciting when dressed with a bold dressing flavored with anchovies and arugula. Canned wild Alaskan salmon is a healthy and environmentally sound choice. Thoroughly drain the beans so the salad doesn't taste watered down. Sometimes heating beans slightly makes it easier to drain off the cooking liquid.

Vanessa Barrington
Source: EatingWell Magazine, September/October 2009
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place arugula, parsley, lemon juice, garlic, anchovies, shallot and pinch of salt in a food processor; process until finely chopped. With the motor running, slowly drizzle in oil.

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  • Gently combine beans, salmon, radishes, celery, the remaining 1/4 teaspoon salt and pepper in a large bowl. Pour in the dressing and gently toss to combine.

  • To serve, line 4 plates with a lettuce leaf. Divide the salad evenly among the plates. Garnish with avocado slices, if desired.

Tips

Tip: How to Cook a Pot of Beans

1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours.
2. When you're ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the li

Makes about 6 cups.

Nutrition Facts

444 calories; protein 24.7g 49% DV; carbohydrates 45.8g 15% DV; exchange other carbs 3; dietary fiber 14.4g 58% DV; sugars 2.4g; fat 19.4g 30% DV; saturated fat 3.1g 15% DV; cholesterol 25.1mg 8% DV; vitamin a iu 1232.6IU 25% DV; vitamin c 21.8mg 36% DV; folate 270.9mcg 68% DV; calcium 152mg 15% DV; iron 6.2mg 35% DV; magnesium 94.3mg 34% DV; potassium 933.2mg 26% DV; sodium 550.6mg 22% DV; thiamin 0.3mg 32% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/23/2013
Yummy! I used half the amount of beans it asked since it was just for my husband and me. I also substituted salad shrimp for the anchovies. I just can't stomach anchovies. Other than that I made it as directed. I put the mixture on top of a spring salad mix and added extra avocado. Splashed a little lemon on top of it and it was delish! Pros: Easy to make Read More
Rating: 2 stars
07/23/2012
very dry and I doubled up the dressing...would need to modify a lot if I make it again Read More
Rating: 4 stars
10/29/2011
good but lacks zing Tasty but lacking something. Maybe it's because I left out the radishes (substituted red peppers) but I feel like it needed a little zip. Maybe a little tangy or nutty cheese? Next time. It's definitely worth trying again. Read More
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