White Bean and Salmon Salad
This protein-packed salad offers plenty of flavor, and is quick and easy to make. For an extra serving or two of leafy greens, try placing the salad over a bed of spinach or kale.
Ingredients:
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2 - 15 oz cans of cannellini beans
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1 - 3.75 oz of canned (wild, BPA-free, if possible) pink or red salmon
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¼ cup of freshly grated parmesan cheese
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1 small clove of garlic, minced (about ½ tsp.)
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¼ cup of minced red onion
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¼ cup of fresh basil leaves, roughly chopped
Dressing:
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3 tablespoons of vinegar (try ACV; apple cider vinegar)
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¼ cup of extra virgin olive oil
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¼ teaspoon of course sea salt (or pink Himalayan sea salt)
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1/8 teaspoon of freshly ground pepper
Directions:
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Drain and rinse the cannellini beans and place them in a medium-sized mixing bowl.
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Flake the canned salmon on top of the beans and add the parmesan, minced garlic, red onion, and basil leaves.
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Whisk together the dressing ingredients, pour over the bean mixture, and toss gently to combine. Serve at room temperature or slightly chilled. (Yields 4-6 servings)
