Bean & Salmon Salad with Anchovy-Arugula Dressing

Bean & Salmon Salad with Anchovy-Arugula Dressing

3 Reviews
From: EatingWell Magazine, September/October 2009

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.

Ingredients 4 servings

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  • 1½ cups baby arugula
  • ⅓ cup fresh parsley leaves
  • ¼ cup lemon juice
  • 3 cloves garlic, minced
  • 2 oil-packed anchovy fillets, finely chopped
  • 1 tablespoon chopped shallot
  • Pinch of salt, plus ¼ teaspoon, divided
  • ¼ cup extra-virgin olive oil
  • 4 cups cooked cannellini beans, well drained, at room temperature or warm (see Tip)
  • 1 7-ounce can wild salmon, any bones and skin removed, flaked
  • ¾ cup thinly sliced radishes
  • 1 stalk celery, sliced diagonally ¼ inch thick
  • Freshly ground pepper to taste
  • 4 large leaves butterhead or Boston lettuce
  • 1 avocado, sliced, for garnish


  • Active

  • Ready In

  1. 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.
  2. Gently combine beans, salmon, radishes, celery, the remaining ¼ teaspoon salt and pepper in a large bowl. Pour in the dressing and gently toss to combine.
  3. To serve, line 4 plates with a lettuce leaf. Divide the salad evenly among the plates. Garnish with avocado slices, if desired.
  • 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 1½ teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the li
  • Makes about 6 cups.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 444 calories; 19 g fat(3 g sat); 14 g fiber; 46 g carbohydrates; 25 g protein; 271 mcg folate; 25 mg cholesterol; 2 g sugars; 0 g added sugars; 1,233 IU vitamin A; 22 mg vitamin C; 152 mg calcium; 6 mg iron; 551 mg sodium; 933 mg potassium
  • Nutrition Bonus: Folate (68% daily value), Vitamin C (37% dv), Iron (33% dv), Vitamin A (25% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1 vegetable, 3 lean meat, 3 fat

Reviews 3

July 22, 2013
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By: EatingWell User
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
July 23, 2012
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By: Jelena
very dry and I doubled up the dressing...would need to modify a lot if I make it again
July 10, 2011
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By: Christy
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.
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