Minted Salmon Salad

If you like salmon on the grill in summer, buy a little extra so you’ll have leftovers for a salad such as this yummy version.

1 15-oz. cannellini beans, drained and rinsed

2 Tbsp. chopped spring onion or red onion slivers

1/4 c. finely snipped mint

1/2 c. cooked salmon, flaked

1 Tbsp. olive oil

2 tsp. lemon juice

Salt and pepper

Gently combine beans, onion, mint and salmon. Whisk olive oil and lemon juice and fold into salad. Season with salt and pepper. Serve cold or at room temp. over greens.

Recipe created or adapted by Liz Talley, Urban Graze

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