Festive Mackerel Salad from Monday-to-Friday Cookbook by Michele Urvater
High in protein, rich in texture, and full of contrasting flavors, this dish is a tasty and quick pick-me-up, perfect for dog-day summer nights. It keeps for 2 days only, after that the acid of the...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Measuring spoon
- Airtight container
Ingredients
- Salt
- freshly ground black pepper
- ¼ cup olive oil or mayonnaise
- ¼ cup lemon or lime juice
- 2 cans (15 ounces each) mackerel or 4 cans (7 ounces each) tuna packed in water
- 2 packages (10 ounces each) frozen corn kernels or lima beans, thawed
- ½ cup bottled sweet red or roasted peppers
- 2 pickled whole jalapeño peppers
- ½ cup fresh parsley or cilantro leaves (optional)
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