RECIPE: Salmon & Cannellini Bean Salad

Serves 2

Ingredients

2 cups mixed greens

1 Lebanese cucumber sliced

1 carrot cut into julienned strips

1 1/2 tsp oil

1 tbsp rice vinegar

1/2 tsp grainy mustard

200g can cannellini beans

185g can salmon drained with the bones remaining 

2 small tomatoes, cut into quarters

Cracked black pepper

Preparation:

Wash and dry the salad greens. Combine the oil, rice, vinegar, mustard and toss half of the dressing over the leaves, cucumber. Drain the cannellini beans and toss the remaining dressing through the beans.

Method:

1. Arrange the salad on individual plates. Top with cannellini beans, salmon and tomatoes, and sesaon with black pepper.

Note: left over cannellini beans are delicious pureed with olive oil, garlic and a little vinegar and served as a low GI dip alternative to mashed potatoes or rice.