White bean, citrus, and salmon salad
1
Points® value
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
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.
Ingredients
Canned sockeye salmon
16 oz, drained, drained
Canned white beans
15 oz, drained and rinsed
Red onion
1 small, diced
Arugula
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