Rating: 3.5 stars
3 Ratings
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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

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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

about 1 1/2 cups
444 calories; protein 24.7g; carbohydrates 45.8g; dietary fiber 14.4g; sugars 2.4g; fat 19.4g; saturated fat 3.1g; cholesterol 25.1mg; vitamin a iu 1232.6IU; vitamin c 21.8mg; folate 270.9mcg; calcium 152mg; iron 6.2mg; magnesium 94.3mg; potassium 933.2mg; sodium 550.6mg; thiamin 0.3mg.

2 1/2 starch, 1 vegetable, 3 lean meat, 3 fat

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