Mixed
Bean and Fish Salad
6 ounces French-style green beans
Salt
1 x 14 1/2 ounce can flageolet or navy beans
1 red onion, halved and thinly sliced
1 tablespoon chopped oregano
2 tablespoons chopped parsley
8 ounces salmon fillet, poached and chilled
8 ounces monkfish, poached and chilled
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Top, tail and halve the beans. Cook
for 3 minutes in a pan of boiling salted water.
Drain. Rinse under cold water and drain again. Drain
and rinse the flageolet or navy beans. Put the green
beans, flageolet or navy beans, onion slices and
herbs into a salad bowl. Skin the salmon and monkfish,
then cut into bite-size pieces. Carefully stir into
the bowl.
Whisk the olive oil, vinegar and garlic together
and pour over the salad. Toss gently. Chill until
ready to serve.
SERVES 4
