Salmon Salad with Beans

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant salmon and white bean salad is a wonderful example of a heart-healthy dish that does not compromise on flavour. By combining protein-rich grilled salmon with creamy white beans, such as cannellini or haricot, this recipe creates a satisfying meal that is both light and nourishing. The addition of charred peppers and fresh Mediterranean herbs like basil and parsley provides a bright, zesty finish that perfectly complements the richness of the fish.

Ideal for a quick weekday lunch or a sophisticated weekend brunch, this versatile salad can be made using fresh fillets or leftover grilled salmon for ease. The mixture of textures—from the snap of the cherry tomatoes to the salty punch of the olives—makes every bite interesting. Serve it on a generous bed of seasonal salad greens for a complete, nutrient-dense meal that supports a balanced lifestyle.

Ingredients for Salmon Salad with Beans

230g salmon steak (leftover grilled salmon is fine)
80ml extra-virgin olive oil, plus 2 tablespoons if using raw fish, plus more to taste if necessary
2 cucharadas de aceite de oliva virgen extra
more extra-virgin olive oil to taste if necessary
Several sprigs fresh thyme or 1/2 teaspoons dried thyme, if using raw fish
1 red or yellow pepper
Juice of 1 large lemon, plus more to taste if necessary
725ml cooked or canned white beans, drained
10 tomates cherry, cortados a la mitad
30g diced shallots
12 to 15 good black or green olives, pitted and coarsely chopped
1/4 cup minced fresh basil leaves
1/4 cup minced fresh parsley leaves
Sal y pimienta negra recién molida al gusto
pimienta negra recién molida
4 cups torn assorted salad greens (trimmed, washed and dried)

How to make Salmon Salad with Beans

If you are starting with raw salmon, start a charcoal or wood fire or preheat a gas grill or grill; the rack should be about 4 inches from the heat source. Marinate the fish in the 2 tablespoons of olive oil and the thyme.

When the fire is ready — it should be quite hot — grill the fish for 3 to 4 minutes per side. At the same time, grill the red pepper. Cool, peel and seed it, then cut into strips.

Cool the fish, then cut it into small cubes and toss it with the lemon juice, beans, and remaining olive oil while you prepare the other ingredients. Add the tomatoes, shallots, olives, and herbs to the salmon. Taste for salt and pepper and correct the balance between olive oil and lemon juice if necessary. Serve on a bed of greens, topped with the strips of grilled red pepper.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.