Crunchy White Bean & Salmon Salad
Source of Recipe
Woman's Day
* You can use tuna instead of salmon
Whisk in a large serving bowl until blended:
1/3 cup vegetable oil
1/4 cup rice-wine vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon granulated sugar
1/8 teaspoon ground red pepper (cayenne)
Add and toss to mix and coat:
1 can (15 to 16 ounces) canellini (white kidney beans), rinsed and drained (about 1 3/4 cups)
1 box (8 ounces) frozen sugar-snap peas, thawed and drained
1 can (6 to 7 ounces) red pr pink salmon, drained and broken in small pieces
2 cups fresh bean sprouts (4 ounces) or 1 can (16 ounces) bean sprouts, rinsed well and drained
1/2 cup chopped red onion
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