Fresh bean and cod salad

With the arrival of the heat we set out to prepare quick and light recipes but we cannot forget that our diet has to be varied. So, so that legumes are not missing on our table, today I propose a fresh salad of beans and cod.

I'm sure you're going to love it, because in addition to healthy it is very quick to do. We just have to chop some vegetables and mix. If you have children who like cooking, this may be a perfect recipe for them.

This salad can be prepared in the morning and ready at mealtime. It is even great if you are thinking about eat out whether in the field, the beach or the office.

To give a different touch to the fresh bean and cod salad we can use the seaweed salt that we published a few days ago. And if you want a crunchy texture you can sprinkle a tablespoon of flax seeds. It is totally optional and both combine very well with the rest of the ingredients.

Fresh bean and cod salad

Print recipe

Save recipe

Please login to bookmark Close

Username or email

Password

Remember me

No account yet? Sign up

This salad is ideal for a balanced diet even in summer.

• Mayra Fernandez Joglar

• Recipe type: salads
• Calories: 233
• Rations: 2

• Cooking time: 1M
• Total time: 1M

Ingredients

• 200 g of cooked beans
• 35 g of green pepper
• 35 g of fresh onion
• 1 medium tomato
• 10 pitted black olives
• 100 g of cod crumbs
• 15 g olive oil
• 1 tablespoon (soup type) vinegar
• Aromatic seaweed salt (see recipe here)
• Pepper

Preparation

1. We rinse the beans and drain them with the help of the basket. When they are ready we put them in a source.

2. Add the cod crumbs already desalted and ready.

3. We put the clean pepper and the peeled onion in the glass. We sting 2 seconds, speed 8. We withdraw to the source.

4. We wash the tomato and chop it into medium pieces. We add it to the source with the rest of the vegetables.

5. Without washing the glass, we put the olives and chop them 2 seconds, speed 5. We withdraw the source that we are using.

6. Without washing the glass, we put the vinegar. We beat during 20 seconds, speed 3. And we drop the oil on the lid so that it falls into a thread and emulsifies.

7. Season the salad, keeping in mind that the cod will provide its pinch of salt. We pour the dressing on top and stir all the ingredients well so that they are impregnated.

8. We reserve in the fridge until serving time.

Equivalences with TM21

More information - Aromatic seaweed salt