White bean, citrus & salmon salad
1
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
To make this dish vegetarian, substitute cubed firm tofu for the salmon.
Ingredients
Canned white beans
15½ oz, rinsed and drained
Baby arugula
6 cup(s)
Cherry tomatoes
1 cup(s), halved
Red onion
1 small, diced
Fresh parsley
¼ cup(s), flat-leaf, chopped
Extra virgin olive oil
1 Tbsp
Lemon zest
1 tsp, finely grated
Fresh lemon juice
3 Tbsp
Fresh thyme
1 tsp, chopped
Table salt
½ tsp
Black pepper
½ tsp
Canned pink salmon
14¾ oz, drained, large bones and skin removed, and flaked
Instructions
1
Combine beans, arugula, tomatoes, onion, parsley, oil, lemon zest and juice, thyme, salt, and pepper in serving bowl; toss until mixed well. Add salmon and gently toss until combined.
2
Serving size: 1 1/2 cups
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