Salmon and Herbed-Bean Salad

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

Makes 4 servings
Prep Time 10 minutes
Cook Time 0 minutes

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.

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

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