Mediterranean Mackerel Salad

Name: Mediterranean Mackerel Salad
Ingredients: 3 cups cooked white beans (Great Northern or Canellini work) or 2 14 to 15 ounce cans, drained and rinsed; 2 4 ounce tins of mackerel fillets packed in oil (I used Roland brand); 1/4 cup finely diced red onion; About 15 Kalamata olives, halved; About 12 grape tomatoes, halved; 3/4 cup extra virgin olive oil; Juice of one lemon; 1 large garlic clove; 2 teaspoons fresh minced rosemary; 1/2 teaspoon salt; 3/4 cup chopped flat leaf parsley; Salt and pepper for seasoning; Crumbled feta cheese for serving (about 1/2 cup or more if you like)

13 ingredients

4 steps

Ingredients

3 cups cooked white beans (Great Northern or Canellini work) or 2 14 to 15 ounce cans, drained and rinsed
2 4 ounce tins of mackerel fillets packed in oil (I used Roland brand)
1/4 cup finely diced red onion
About 15 Kalamata olives, halved
About 12 grape tomatoes, halved
3/4 cup extra virgin olive oil
Juice of one lemon
1 large garlic clove
2 teaspoons fresh minced rosemary
1/2 teaspoon salt
3/4 cup chopped flat leaf parsley
Salt and pepper for seasoning
Crumbled feta cheese for serving (about 1/2 cup or more if you like)

Directions

1

Combine the beans, onion, olives and tomatoes in a medium mixing bowl. Set aside.
2

In the bowl of a mini food processor add the olive oil, rosemary, garlic clove, salt and lemon juice. Drain the oil from the tinned mackerel and add also. Process until smooth.
3

Break the mackerel fillets into medium chunks and gently stir them into the beans. Stir in the chopped parsley. Refrigerate for about an hour.
4

When ready to serve, adjust to taste with salt and pepper. Top each serving with the crumbled feta.