White bean and cod salad

Today we’re sharing a recipe for a salad that’s very nutritious thanks to its two main ingredients, pochas, a type of fresh Spanish white bean, and cod.

Step 1: Cook the beans with the spring onion.

Shell the white beans and put them in a pot. Remove the green stalk from the spring onion and discard. Peel the bulb and add to the pot. Cover with water, add a pinch of salt and boil for 20 minutes. Remove the spring onion. Drain and set aside the beans.

Step 2: Cook the cod.

Bring a small amount of water to a simmer in a pot. Add the cod and cook for 10 minutes. Remove the cod and flake into large chunks.

Step 3: Make the garlic vinaigrette.

Peel and roughly chop the garlic and place in a blending jar or food processor. Add a generous amount of olive oil and a splash of vinegar. Blend the garlic, oil and vinegar, pour the mixture over the cod and mix well.

Step 4: Shred the carrot and finely chop the chives.

Peel and shred the carrot. Add the shredded carrot to the beans.

Step 5: Assemble and dress the salad.

Make a bed of beans on each plate, distribute the cod chunks on top and sprinkle with the chopped chives.

NUTRITIONAL INFORMATION

The Spanish pocha, or white bean, is a type of legume that is available fresh in late summer.

Pochas are very rich in fiber, so they are a good choice for people suffering from constipation.

Their high concentration of folic acid, which helps prevent birth defects, makes them an essential food for pregnant women.

This dish gets most of its protein from the cod. This delicious white fish provides lean protein, a type of protein that is very low in fat.

For this reason, eating cod can help combat high cholesterol and obesity.