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Fish Salad with Beans and Vegetables

A hearty, tasty, protein-packed salad with fish and vegetables. It comes together pretty quickly — you just need to soak the beans overnight and boil them for about an hour; everything else takes no time at all. The salad turns out juicy and filling, with a nice mix of protein-rich ingredients.

I've noticed that beans go down much more easily when you eat them together with vegetables, so I decided to make this salad and add boiled fish, which pairs beautifully with the vegetables and beans. It only makes the salad taste better — and it's easy on the stomach, too.

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Fish salad with beans and vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 2 g
Fats 35 % 7 g
Carbohydrates 55 % 11 g
101 kcal
GI: 100 / 0 / 0

Cooking method

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  • Prep the ingredients for the salad. Cook the beans you soaked ahead of time. Poach or boil the fish. Sauté the carrot and onion, taking care not to overcook the carrot. Dice the tomatoes. Flake the fish into pieces. Combine everything and dress with soy sauce, salt, pepper, and vegetable oil. Arrange the salad and garnish the top with pieces of fish and fresh herbs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Onion - 41  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Table salt - 0  kcal/100g
  • White beans - 102  kcal/100g

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