5 from 1 vote
tinned mackerel salad on a plate with a lime wedge
Tinned Mackerel Salad with Coriander and Lime
Prep Time
20 mins
Total Time
20 mins

A quick and easy salad made using tinned mackerel and mexican flavours

Course: Salad
Cuisine: British
Servings: 4 as a light meal
Calories: 309 kcal
  • 1 onion
  • 1 limes
  • 1 lemon
  • 15 cherry tomatoes Around 250g/8oz
  • 1 325g can sweetcorn 2 US cups
  • 1 390g can pinto beans approx 13 floz
  • 1 small bunch fresh coriander/cilantro leaves
  • 4 tsp chargrilled roast peppers in olive oil
  • 2 cans mackerel fillets 125g/4.4 oz each
  • jalapeno slices (optional)
  1. Dice the onion. Place it in a mug or small bowl with the juice of one lemon and one lime. Leave to soak.

  2. Rinse and quarter the cherry tomatoes. Place them in the salad bowl. Open and drain the pinto beans and sweetcorn and mix them in. 

  3. Rinse and roughly chop the coriander, and mix it in. 

  4. Measure out the roast pepper and mix it in - if it comes in really big chunks you may want to chop it. 

  5. Drain the mackerel and add it to the salad along with the onion and lemon/lime mixture. 

  6. Add the jalapenos according to preference. Chop the remaining lime and serve on the side to squeeze over.