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🍽️ Colorful Seafood and Bean Salad

485 kcal · 30 min · 4 servings

Ingredients

• 2 cans dried cannellini beans (can at 240 g drained weight)
• 500 g mixed seafood (frozen)
• 150 g white fish fillet
• 150 g cherry tomatoes
• 1 clove garlic
• 8 tbsp olive oil
• 6 tbsp lemon juice
• salt
• freshly ground black pepper
• 1 bunch basil

Instructions

1. 1. Place the beans in a sieve and rinse them under cold water. Let the water drain completely.
2. 2. Thaw the seafood in a sieve as well. Rinse with cold water and pat dry with a kitchen towel.
3. 3. Rinse the fish under running water. Pat dry and cut into cubes approx. 3x3 cm in size.
4. 4. Wash the tomatoes. Cut them in half or quarter them.
5. 5. Peel the garlic. Slice it thinly.
6. 6. Heat 2 tbsp of olive oil in a large pan.
7. 7. Add the garlic slices. Sauté over low heat until soft and translucent.
8. 8. Add the seafood and fish cubes. Warm everything up briefly.
9. 9. Cover the pan. Let the ingredients cook over low heat for approx. 5 minutes. The seafood is already cooked and just needs to be heated through.
10. 10. In a bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper.
11. 11. Rinse the basil. Shake off excess water.
12. 12. Roughly tear the basil leaves into small pieces.
13. 13. Stir the beans and the fish-seafood mixture into the dressing.
14. 14. Fold in the basil into the salad.
15. 15. Season to taste with salt and pepper.
16. 16. Serve the salad slightly lukewarm.
17. 17. Alternatively, let it sit covered in the fridge for a few hours to let the flavors meld.
18. 18. Serve with crispy ciabatta bread.

Nutrition per serving

• kcal: 485
• Protein: 30 g · Fett/Fat: 26 g · Carbs: 29 g