Seaweed and Red Bean Salad

8 servings

15 minutes

This salad is a true embodiment of northern flavors, combining the freshness of seaweed, the tenderness of lightly salted salmon, and the rich texture of red beans. Seaweed, a traditional ingredient in northern cuisines, adds a slight saltiness and marine aroma to the dish, while beans provide density and nutrition. Lingonberries, a favorite berry of Scandinavians, add a bright tartness that balances the taste. Red onion and an aromatic pepper mix highlight the main notes, while olive oil brings all components together. This salad is not only delicious but also healthy — rich in vitamins and trace elements. It can be served as a standalone dish or as a side to fish or meat. Ideal for a light dinner or festive table where simplicity and sophistication are valued.

Energy value per serving

• Calories: 189.6
• Proteins: 10.5g
• Fats: 12.5g
• Carbohydrates: 9.4g

Ingredients

• Seaweed: 250 g
• Lightly salted salmon: 200 g
• Red beans: 400 g
• Cowberry: 100 g
• Red onion: 1 head
• Olive oil: 3 tbsp
• Sea salt: to taste
• Mix of peppers: to taste

Cooking steps

1. Drain the liquid from the jar of cabbage, if there is any.

   Required ingredients:

   • Seaweed: 250 g

2. Cut the salmon into strips.

   Required ingredients:

   • Lightly salted salmon: 200 g

3. Drain the liquid from the can of beans.

   Required ingredients:

   • Red beans: 400 g

4. Cut the onion lengthwise.

   Required ingredients:

   • Red onion: 1 head

5. We use frozen lingonberries (cranberries).

   Required ingredients:

   • Cowberry: 100 g

6. Mix everything carefully.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Sea salt:  to taste
   • Mix of peppers:  to taste