Four Bean Salad with Wild Salmon

This delicious salad combines the convenience of canned beans and our ready-to-eat Salmon with the fresh flavours of produce from your local market. SKILL LEVEL: EASY MAKES 4-5 SERVINGS

INGREDIENTS

• 170g Cooked Smoked Salmon (reserve oil for dressing)
• ½ cup fresh green beans, cut into pieces
• ½ cup canned cannellini beans
• ½ cup canned black eye peas
• ½ cup canned garbanzo beans
• ¼ cup green onions, sliced thin
• ½ tub cherry tomatoes, halved
• 1 cup fresh baby spinach and/or arugula
• Lemon-Dill Dressing (see recipe below)

LEMON-DILL DRESSING

• Reserved oil from Salmon
• ¼ cup extra virgin olive oil
• 1 lemon, juiced
• 2 tsp. whole-grain mustard
• 1 tbsp. fresh dill, chopped
• Salt and fresh ground pepper, to taste
• Lemon zest, finely grated (to taste)

In a small bowl, combine all ingredients and mix well.  

PUTTING IT ALL TOGETHER

 

• Bring 4 cups water to a boil, add green beans and boil for 1 minute. Drain.
• In a large bowl combine all beans and green onions.
• Add half of the dressing and toss until evenly coated.
• Arrange spinach and/or arugula on plate and top with bean mixture.
• Drizzle with remaining dressing and finish with Salmon (crumbled or whole fillet).