This mayo-free, refreshing yet hearty salmon bean salad couldn’t be easier to make! You can serve with crackers, vegetables (like celery, carrots, cucumber), bread, salad, cheese, or whatever you fancy! What I like to do is set aside baby’s portion and season the rest of the salad with salt and pepper for the hubby and I.
I purchase my canned salmon from Costco. I love that it’s wild-caught and packed in water, and economical! Gosh, I heart Costco. This is such a budget-friendly snack/meal that you can whip up in minutes. At first, I was quite hesitant to add herbs to baby’s food, but it turns out he LOVES them, especially cilantro and basil. Parsley so so and rosemary seems to be too much for him. That doesn’t mean I’m going to stop cooking with those ingredients or keep offering to him. The beauty of baby led weaning is not only that the baby gets to eat what the rest of the family eats, but also that he/she will get introduced to a wide variety of ingredients!
Easy Salmon Bean Salad
- 6 ounce can of salmon, preferrably Wild Alaskan, no salt added
- 15 ounce can Great Northern Beans, rinsed and drained
- 1 medium avocado chopped
- 1/4 cup chopped fresh cilantro or parsley, if preferred
- 1 tablespoons lemon juice (add more to taste)
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped red onion
- Drain salmon and transfer to a bowl. Add beans and gently combine. Add the rest of the ingredients and mix to combine. Serve chilled. Best if made at least a couple of hours before serving.
- Can also add to sandwich/wrap: be sure to mash the mixture so it's more spreadable