Salmon and Herbed-Bean Salad

Dairy-Free

Gluten-Free

Pescatarian

Canned salmon is an often-overlooked protein. It keeps well in the pantry, it’s relatively inexpensive and easy to use, and it doesn’t require turning on the oven.

By Melissa D'Arabian | Experience Life

Makes4 servings
Prep Time10 minutes
Cook Time0 minutes

Ingredients
Directions

Ingredients

Yogurt Dressing

1 cup plain Greek yogurt
1 tsp. finely grated lemon zest
1 tbs. fresh lemon juice
2 tsp. finely chopped fresh mint leaves
Kosher salt and ground black pepper
1 tbs. water

Herbed Beans and Salad

2 cups finely chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
3/4 cup halved cherry tomatoes
1/2 seedless cucumber, peeled and chopped into ¼-inch pieces
2 cups cooked white beans (drained and rinsed if using canned)
3 tbs. fresh lemon juice
2 tbs. olive oil
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
4 cups baby greens
1 cup canned salmon, large bones removed

Directions

STEP 1

Make the dressing: Combine dressing ingredients in a medium bowl and whisk together. Set aside.

STEP 2

Make the herbed-bean mixture: Stir the parsley, mint, tomatoes, cucumber, and beans together in a medium bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper; pour over the beans and toss to combine.

STEP 3

To serve: Divide the baby greens among four plates and top with the herbed-bean mixture. Flake the salmon over the top, and drizzle with the yogurt dressing before serving.

Nutritional information

This recipe originally appeared in “Supermarket Healthy: 5 Budget-Friendly Recipes From Melissa d’Arabian.” Photographer: Tina Rupp.

By Melissa D'Arabian

After winning season five of The Next Food Network Star, Melissa d’Arabian launched her own television program, Ten Dollar Dinners, focusing on affordable recipes. She writes a nationally syndicated weekly column for the Associated Press and has penned two cookbooks, Ten Dollar Dinners and Supermarket Healthy.