Salmon and White Bean Salad
White beans, cherry tomatoes, and savory salmon give this refreshing summer salad its tasty Mediterranean flair.
Ingredients
- 1 (64 oz) can Chicken of the Sea® Skinless Boneless Pink Salmon, drained
- 1 (28 oz) can cannellini beans, drained and rinsed
- 1 quart cherry tomatoes, chopped
- 2 cups diced red onion
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1/4 cup Italian seasoning
- 1 tablespoon garlic salt or to taste
- 1 large head lettuce (any kind) torn
Nutrition Facts
calories
150
total fat
6g
saturated fat
0.5g
trans fat
0g
cholesterol
35mg
sodium
530mg
total carbohydrates
8g
fiber
1g
total sugars
2g
protein
19g
vitamin d
0%
calcium
2%
iron
6%
potassium
8%
Instructions
- Toss the salmon, cannellini beans, cherry tomatoes, and red onion together in a bowl.
- Whisk the olive oil, red wine vinegar, Italian seasoning, and garlic salt together in a small bowl until well blended; drizzle over the salmon mixture and toss to coat.
- Cover the bowl with plastic wrap and chill in refrigerator 4-8 hours or overnight.
- Put the salad greens in a salad bowl and top with the chilled salmon mixture to serve.
Nutrition Facts
calories
150
total fat
6g
saturated fat
0.5g
trans fat
0g
cholesterol
35mg
sodium
530mg
total carbohydrates
8g
fiber
1g
total sugars
2g
protein
19g
vitamin d
0%
calcium
2%
iron
6%
potassium
8%
