Cook time 20 minutes
2 cans sockeye salmon—traditional pack (7.5 oz) or skinless-boneless (6.5 oz)
1 cup canned cannellini beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1/2 cucumber, chopped into chunks
12 cherry tomatoes, halved
6 green onions, finely sliced
Handful young fresh spinach leaves or watercress
- Drain and chunk Alaska salmon, removing skin and bones (if any). Cover and set aside.
- Cook green beans in lightly salted boiling water for 4‒5 minutes, until just tender. Rinse with cold water and drain well. Transfer to a salad bowl; add cannellini and pinto beans.
- Add cucumber, cherry tomatoes, green onions and spinach. Toss together to mix; add salmon chunks and toss again gently.
3 tablespoons organic extra virgin olive or macadamia nut oil
2 tablespoons lemon juice
2 teaspoons grainy mustard
Sea salt and organic black pepper
- Mix together olive oil, lemon juice and grainy mustard. Season with salt and pepper. Pour over salad just before serving, tossing gently to combine with ingredients.
Nutrients per serving: 382 calories, 17 g total fat, 3 g saturated fat, 42% calories from fat, 58 mg cholesterol, 28 g protein, 27 g carbohydrate, 9 g fiber, 981 mg sodium, 313 mg calcium, and 1.9 g omega-3 fatty acids.