Soak salted cod in cool water for 15 - 30 minutes. Drain and transfer cod to a pot. Cover with water and bring to a simmer on the stove top. Change water and bring to a simmer 3 - 4 more times or until cod reaches desired saltiness. Drain, using a fork break up the cod and set aside.
Saute onion in skillet with 2 tablespoons of olive oil until soft and translucent.
In a large bowl combine cod with onions and remaining ingredients. Toss until well combined. If the salad is too dry to your liking add more olive oil.
Serve with rice or boiled yucca root drizzled with olive oil.
Recipe by The Noshery at http://thenoshery.com/bacalao-salted-cod-salad/