Jules Clancy cooks, or rather prepares, a lovely quick summer dish.
By Jules Clancy
One of the things I love about Summer is that the pressure to ‘cook’ at dinner time eases off. With balmy evenings, some of the best meals are ones just thrown together. Casual food that varies depending on what you have on hand. Like salmon and beans and salad leaves and fresh lemon – an instant speedy Summer supper.
Print
Salmon & Butter Bean Salad
- Total Time: 5 minutes
- Yield: 2 1x
Description
While salmon is delicious in this salad, other canned fish such as tuna or even sardines (if you’re into them) work just as well.
Ingredients
Scale
- 2 tablespoons lemon juice
- 1 medium can salmon, drained
- 1 can butter beans (400g/14oz), drained
- small handful mixed washed leaves
Instructions
- Combine lemon juice with 3 tablespoons extra virgin olive oil in a large bowl. Season with salt & pepper.
- Toss salmon and beans in the dressing. Then add the leaves.
- Taste and season again if needed.
- Prep Time: 5 mins
This is a great eat. It could not be more healthy. I added a good shake of lemon pepper after tasting it the first time.
daniel
so glad you enjoyed!
it’s one of my favourites – great idea to add lemon pepper.
i sometimes add in a little lemon zest to give it a freshness boost
Hey, Jules.
I made this fine salad again with your zest and cut larger than usual green onions into it right before serving to my mom’s family reunion. Killer good. Spinach for greens. Rave reviews.
What do ya’ have for water chestnut salads. I got a thing for ’em.
Great Daniel!
I love the crunch of water chestnuts – but funny I only use them in stir fries and sanh choi bau.
Great suggestion to try them in salads