Serves 4
1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
225g (8oz) fine green beans, halved
1 x 410g can cannellini beans, rinsed and drained
1 x 410g can borlotti beans, rinsed and drained
½ cucumber, chopped into chunks
12 cherry tomatoes, halved
1 bunch spring onions, trimmed and finely sliced
a handful of baby spinach leaves or watercress
Dressing:
3 tbsps olive oil
2 tbsps lemon juice
2 tsps wholegrain mustard
salt and freshly ground black pepper
1. Drain the salmon, removing the skin and bones if desired and break the salmon into large chunks. Cover and set aside
2. Cook the green beans in lightly salted boiling water for about 4 - 5 minutes until just tender. Rinse them with cold water and drain well. Tip into a salad bowl and add the canned cannellini and borlotti beans
3. Add the cucumber, cherry tomatoes, spring onions and spinach or watercress to the salad. Toss together to mix, then add the salmon chunks and toss again gently, taking care that you don’t break up the chunks too much
4. To make the dressing, mix together the olive oil, lemon juice and wholegrain mustard. Season with salt and pepper, then pour over the salad just before serving, tossing gently to combine with the ingredients
Cook’s tip: Use a couple of cans of mixed beans if you can’t find separate tins of cannellini and borlotti beans