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. Source: EatingWell Magazine, September/October 2009

Vanessa Barrington


Ingredient Checklist


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.

  • 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.


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; 19.4 g total fat; 3.1 g saturated fat; 25 mg cholesterol; 551 mg sodium. 933 mg potassium; 45.8 g carbohydrates; 14.4 g fiber; 2 g sugar; 24.7 g protein; 1233 IU vitamin a iu; 22 mg vitamin c; 271 mcg folate; 152 mg calcium; 6 mg iron; 94 mg magnesium;

Reviews (3)

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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
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
very dry and I doubled up the dressing...would need to modify a lot if I make it again Read More
Rating: 4 stars
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