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
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.
