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Romano bean salad with canned mackerel, potatoes, and fennel

Romano bean salad with canned mackerel, potatoes, and fennel-feature-on-platter

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5 from 8 reviews

Romano bean salad with canned mackerel, potatoes, and fennel, a delightful fresh mix of flavors and textures from the Romano beans, to the soft billowy potatoes. Furthermore, some punch of flavor coming from mackerel canned in olive oil. This dish is a taste bud tantalizer from start to finish!

Ingredients

Scale
  • 1 x 398 ml can of Romano beans
  • 1 x 125 g can of olive oil packed Mackerel (or tuna, salmon, sardines, or smoked trout)
  • 400 g yellow potatoes, peeled and washed 
  • 25 g red onion, sliced
  • 70 g fennel, washed and sliced in half rounds
  • 3 Tbsp evo oil
  • 1 Tbsp fresh chopped flat leaf  parsley
  • Salt and pepper

Instructions

  1. Fill a medium pot with water and place potatoes in. Bring to a boil and cook for roughly 20 minutes or until fork tender. Drain and let cool a bit.
  2. While potatoes are cooking, pour beans out of the can into a colander and rinse with cold water. Let drain.
  3. Cut potato into 1/4 inch thick rounds. 
  4. On an oval serving dish, place a sparse layer of potatoes, sprinkle with some of the red onion, Romano beans, and fennel. Put some of the mackerel on top, drizzle some of the olive oil over it all, and season lightly with salt and pepper.
  5. Place a second layer of the potatoes, onions,  fennel, and mackerel over the first layer. Drizzle the rest of the olive oil, and season lightly again with salt and pepper.
  6. Garnish with the fresh chopped parsley.
  7. Ready to serve. Enjoy!

Notes

You could use cannellini beans for this recipe.

Olive oil Italian canned tuna works well too.

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