Smoked Trout and Summer Bean Salad


This ingenious combination of tangy yogurt, oil-cured olives, fresh cucumbers, and bunches of fragrant herbs, along with hearty beans and smoky fish, offers intriguing flavors in every bite.

What you will need

12 oz. (2-3/4 cups) green beans (or an assortment of string beans), string removed if tough, cut into 1/2-inch pieces

1/2 cup sunflower seed or grapeseed oil, preferably unfiltered

4 cups cooked cranberry or cannellini beans (fresh, dried, or canned)

2 small or 1 large cucumber, peeled if skin is tough, cut into 1/2-inch dice (about 3 cups)

1 cup oil-cured black olives, pitted and halved

1/2 cup finely chopped red onion

1/2 cup toasted sunflower seeds

1/4 cup chopped fresh curly parsley, 1 tsp. reserved for garnish

1/4 cup chopped fresh dill, 1 tsp. reserved for garnish

3 Tbs. fresh lemon juice

3 Tbs. red wine vinegar

2 Tbs. fresh marjoram leaves, coarsely chopped, 1 tsp. reserved for garnish

1 Tbs. finely grated lemon zest

2 medium cloves garlic, finely chopped

Kosher or sea salt and freshly ground black pepper

1 cup plain Greek yogurt

8 to 10 oz. skinless smoked trout fillet


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