Photo of White bean, citrus, and salmon salad by WW

White bean, citrus, and salmon salad

1 - 8
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
Salmon and beans pair wonderfully with citrus in this no-cook meal. No need to dirty any pots or pans, and you can have the salad on the table in just 15 minutes. It's hearty enough thanks to the salmon to serve as an entrée, but also light enough as an appetizer before the main event. As well as the sockeye salmon and white beans, the salad features diced red onions, lots of peppery arugula, fresh parsley and thyme, lemon zest and juice for added brightness, olive oil, and of course a light seasoning of sat and pepper. If you like, you can add halved grape or cherry tomatoes for more color.


Canned sockeye salmon

16 oz, drained

Canned white beans

15 oz, drained and rinsed

Uncooked red onion(s)

1 small, diced


6 cup(s)

Fresh parsley

¼ cup(s), chopped

Lemon zest

1 tsp

Fresh thyme

1 tsp, chopped

Fresh lemon juice

3 Tbsp

Olive oil

1 Tbsp

Table salt

½ tsp

Black pepper

½ tsp


  1. Place salmon in large bowl. Flake with fork and pick out and discard any large pieces of bone or skin.
  2. Add remaining ingredients and toss gently to combine.
  3. Serving size: about 1½ cups