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
Servings
4
Nutrition Facts (per serving)
Calories
330
Fat
7
Carbohydrates
39
Fibre
6
Protein
32
Sodium
545
Ingredients
- 1 can 540 ml (19 oz) fava beans, rinsed and drained
- 2 cans (7 oz each) whole pink salmon, drained
- 250 ml (1 cup) cooked wild rice
- 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
Vinaigrette :
- 45 ml (3 tbsp) lemon juice
- 15 ml (1 tbsp) balsamic vinegar
- Pepper and salt to taste
Preparation
- In a small bowl, combine ingredients for dressing.
- In a large bowl, combine remaining ingredients.
- Stir the dressing into the salad.
- Enjoy!
Notes
Can be kept for 5 days in the refrigerator. Does not freeze.
