2 cans (15.5 oz. each) great Northern beans, rinsed
1 large tomato, seeded, chopped
4 green onions, thinly sliced
1/4 cup chopped fresh parsley
1 large clove garlic, minced
1/2 cup pitted black olives, sliced
3 hard-cooked eggs, cut into wedges
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Let's Make It
Mix 1/4 cup dressing and paprika; pour over fish in shallow dish. Turn fish to evenly coat both sides of each fillet. Refrigerate 30 min. to marinate.
Meanwhile, combine all remaining ingredients except olives and eggs in large bowl.
Remove fish from marinade; discard marinade. Cook fish in large skillet on medium-high heat 4 to 5 min. on each side or until fish flakes easily with fork. Serve over bean salad; top with olives and eggs.
Spoon bean salad onto lettuce-lined platter before topping with fish.
Available year round, fresh cod is a mild-flavored firm-textured lean white fish.
Prepare using regular paprika.
The beans in this low-calorie, low-fat main-dish salad are a good source of fiber.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fiber 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.