Salmon & 3-Bean Salad

5 Servings, Diabetes-Friendly

Ingredients

  • 1 can (14.7oz) salmon

  • 8oz tender green beans, halved

  • 1 cup of no salt added cannellini beans (rinsed and drained)

  • 1 cup of no salt added pinto beans (rinsed and drained)

  • 1/2 cucumber, diced

  • 12 cherry tomatoes, halved

  • 6 green onions, finely sliced

  • 2 Tbsp olive oil

  • 2 Tbsp fresh lemon juice

  • 1 1/2 tsp mustard

  • Black pepper to taste

Method

  1. Drain & chuck the salmon, removing skin & bones (if any). Set aside.

  2. Cook green beans in boiling water fro 4-5 minutes, until just tender. Rinse with cold water and drain well.

  3. Transfer green beans to a salad bowl and add all ingredients except the salmon. Toss together.

  4. Add salmon chucks & toss again, gently.

  5. Combine olive oil, lemon juice, and black pepper together.

  6. Pour over salad just before serving and toss gently to combine.