Lemon Mackerel & White Bean Toast Salad Recipe

This Lemon Mackerel and White Bean Salad on Toast is a protein-packed, fiber-rich meal full of bright flavor and Omega-3s. Make it your go-to lunch or light dinner.

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The toast with the most!

After the indulgence of the holidays, I wanted something fresh, filling, and wholesome. These toasts topped with Lemon Mackerel and White Bean Salad hit that sweet spot: satisfying, bright, and quick to pull together. They work perfectly for brunch, lunch, or a nourishing post-workout bite.

Mackerel + white beans deliver nutrition and flavor.

This salad combines mackerel and white beans for a balanced mix of protein, fiber, and heart-healthy Omega-3s. The beans add bulk and fiber to keep you full longer, while the mackerel contributes rich flavor and essential fats. Paired with regular activity and a balanced diet, this dish supports muscle maintenance and overall well-being. If you’re cutting carbs, serve it in lettuce cups or enjoy it straight from the bowl—either way, it’s delicious.

King Oscar’s Mackerel in Olive Oil and Lemon

Canned fish can be convenient without sacrificing quality. King Oscar’s Mackerel in Olive Oil with Lemon has a bright citrus note, a buttery texture, and solid Omega-3 content. Their sustainable sourcing is an added plus for conscious shoppers.

How to make Lemon Mackerel and White Bean Salad

This recipe is fast and forgiving. I use canned cannellini beans for convenience, but cooked soaked dried beans work just as well.

Ingredients

• 1 can King Oscar Mackerel in Olive Oil with Lemon, drained (substitute King Oscar mackerel in olive oil if needed)
• 1 (15 oz) can white beans (cannellini or navy), drained and rinsed
• 1 carrot, shredded (about 1/2 cup)
• 1 rib celery, finely chopped (about 1/3 cup)
• 2 scallions, thinly sliced (about 1/3 cup)
• 1 tablespoon mayonnaise (or sub plain Greek yogurt if you prefer)
• Zest of 1 lemon
• Juice of 1/2 lemon
• 2 tablespoons chopped fresh dill, plus more for garnish
• 1/4 teaspoon kosher salt
• Cracked black pepper, to taste

For serving (optional): toast, thinly sliced radishes, thinly sliced cucumber, chopped chives, lemon wedges, or lettuce cups.

Method

1. Drain and rinse canned white beans and place them in a large bowl. If using soaked dried beans, cook according to package directions and cool before using.
2. Drain the mackerel and add it to the bowl with the beans. Add the shredded carrot, chopped celery, sliced scallions, mayonnaise, lemon zest, lemon juice, chopped dill, and kosher salt. Season with cracked black pepper to taste.
3. Mix with a fork, roughly smashing some of the beans and flaking the mackerel so the mixture comes together but still has texture.
4. Spoon the salad onto toast, into a wrap, or into lettuce cups.
5. Optional: top with thinly sliced radishes and cucumbers and garnish with dill and chives. Serve with lemon wedges.

Recipe tips

• I often swap mayo or sour cream for plain Greek yogurt, but in this recipe one tablespoon of mayo adds a subtle creaminess. If you want it lighter, Greek yogurt works fine.
• If you can’t find the lemon variety, King Oscar’s mackerel packed in olive oil is a good alternative.
• Use fresh-squeezed lemon juice rather than bottled for the best bright flavor.