Seafood Salad with White Beans (Ensalada mariner de alubias blancas)

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120 min



4 persons




5.00 rating-star (1)

This seafood salad with white beans abounds in versatile tastes and aromas! This is because it contains seafood, vegetables and beans, which make the dish nutritious and healthy. The salad is definitely worth your attention, time and effort!


  • white beans : 400 g
  • salmon : 500 g (fresh fillet)
  • shrimp : 300 g (boiled)
  • mussels : 1 kg
  • tomatoes : 4 piece
  • bell pepper : 1 piece
  • onion : 1 piece (white)
  • fennel : 1 bunch
  • lettuce : 3 piece
  • lemon : 0.5 piece
  • Dijon mustard : 1 Tbsp
  • olive oil : 70 ml
  • salt : 0.5 tsp
  • black pepper : 0.25 tsp

Metric Conversion

Stages of cooking

  1. If you don’t have fresh fish and shrimps at hand, you can use frozen seafood. Cook the dressing for the salad mixing mustard with lemon juice. Add 50 ml of olive oil and stir the dressing thoroughly.

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  2. Wash and peel the vegetables. Chop the onion, bell pepper and tomatoes and add the dressing.

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  3. Leave the vegetables in the marinade and start cooking the salmon and sea products.

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  4. Peel the shrimps and remove the heads.


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  5. Take the salmon and fry it on small fire on olive oil for about 5-7 minutes on one side. Then turn the pieces onto another side and keep frying for about 3-5 minutes more. Add salt, pepper and turn off the fire. Wait until the salmon cools down and cut it into cubes.

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  6. Take the mussels and put them into a deep pot. There is no need to add water and salt, because the mussels will be cooked in their own juice. Cover the pot with the lid and cook the mussels on medium fire until their shells open. Then take the mussels from the shells. Boil and add white beans.

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  7. Take the serving dishes, put the lettuce first, add a few drops of lemon juice and olive oil. Then add salt and pepper.

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  8. Put a part of vegetable mixture first, then add salmon, mussels and shrimps. Cover them with the rest of the vegetables.


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  9. Leave the salad on the table for 5 minutes to let the fish soak with the vegetable sauce.

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  10. Dredge with the chopped fennel and serve! Enjoy the dish!

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