Bean and Smoked Fish Salad
From: Gisele, Aylmer, Quebec, Canada
Comments: To save time, as you measure out the vinaigrette ingredients, place them directly in a small hermetic jar; shake vigorously and you're done!
Serve with crusty bread.
Servings: 4
Salad
  • 1 [19-ounce / 540 mL] can mixed beans, rinsed and drained
  • 1 [19-ounce / 540 mL] can chick peas, rinsed and drained
  • 1 red pepper, seeded and chopped
  • 4 tablespoons [60 mL] fresh parsley, chopped
  • 2 smoked fish fillets [mackerel or trout]
  • 1 bunch watercress, washed
  • 4 shallots, chopped
Vinaigrette
  • 6 tablespoons [90 mL] olive oil
  • Pinch of sugar
  • 2 tablespoons [30 mL] red wine vinegar
  • 1 tablespoon [15 mL] Dijon mustard
  • 1 garlic clove, peeled and crushed
  • Salt and pepper
Salad
  • Mix together beans, chick peas, pepper and parsley in a large bowl.
  • If necessary, remove skin and bones from fish filets before cutting into bite-sized pieces.
  • Add fish to beans, as well as watercress and shallots.
  • Pour vinaigrette on top, stir and serve.
Vinaigrette
  • Whip together oil, sugar, vinegar and Dijon mustard with a fork in a small bowl.
  • Add garlic and season to taste.