Return to Main Recipes Page/Return to Home Page

Whitefish and Bean Salad, Warm (P, TNT)
Source: "Simply Seafood," Susan Volland
Serves: 2-4

1 cup dry Great Northern beans (or use flageolets, baby limas or other firm beans)
2 tablespoons olive oil
3 garlic cloves, minced or pressed
1 cup dry bread crumbs
1/2 pound smoked whitefish, skin and bones removed, coarsely flaked (fish alternatives: smoked salmon, smoked trout, smoked halibut)
3 cups torn clean greens, such as spinach, kale, escarole or chard
1 cup diced tomato
2-1/2 tablespoons red wine or sherry vinegar
Salt to taste
Freshly ground black pepper to taste

Soak the beans in cold water to cover overnight. Drain the beans, put them in a saucepan and add 4 cups fresh cold water. Cook the beans over medium-high heat until just tender, about 35 minutes. Drain well and set aside.

Heat the oil in a large pan, add the garlic and sauté until aromatic. Add the cooked beans and bread crumbs and continue to cook, stirring regularly, until the beans are lightly coated and the crumbs begin to brown, about 3 minutes.

Add the flaked fish, greens, tomato, vinegar, salt and pepper. Sauté until the greens are lightly wilted, about 2 minutes, and serve.

Poster's Notes:
This is a great cold-weather salad, a healthy, warming mixture of beans and vegetables that makes a fancy first course or hearty meal.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A