Salmon Salad with Fava Beans and Wild Rice

Salade de saumon, gourganes et riz sauvage

Simple, quick and delicious, this recipe is perfect for days when you're in a hurry. All you have to do is open a few cans, cut up vegetables, and you're done! If you don't have pre-cooked wild rice, you can always use an instant whole grain rice blend (e.g. Minute Rice® Long Grain and Wild Rice - Herbs in a Cup).

Preparation 10 min
Cooking 0 min
Portion 4

Nutrition Facts (per serving)

Calories
330
Fat
7
Carbohydrates
39
Fibre
6
Protein
32
Sodium
545

Ingredients

Vinaigrette :

  • 45 ml (3 tbsp) lemon juice
  • 15 ml (1 tbsp) balsamic vinegar
  • Pepper and salt to taste
  • 1 can 540 ml (19 oz) fava beans, rinsed and drained 
  • 2 cans (7 oz each) whole pink salmon, drained
  • 1 cup cooked wild rice (or 1 Minute Rice® Long Grain & Wild Rice Herb Cup, 250 g | Walmart Canada)
  • 1/2 yellow bell pepper, cut into strips
  • 160 ml (2/3 cup) cucumbers, cut into thin half slices
  • 160 ml (2/3 cup) frozen corn kernels, thawed

Preparation

  1. In a small bowl, combine ingredients for dressing.
  2. In a large bowl, combine remaining ingredients.
  3. Stir the dressing into the salad.
  4. Enjoy!

Notes

Can be kept for 5 days in the refrigerator. Does not freeze.

Registered Dietitian Nutritionist in Quebec City