This meal came about this week as a way to clean out our pantry.  I am trying hard not to go to the grocery store everyday to save money and work with what we have on hand.  This salad knocked my socks off, I loved it.  It was so fresh and light. Plus it took less than 10 minutes to make.   I used canned  Wild Alaskan Salmon, which I love, but if you don’t like Salmon you could sub tuna or if you want it totally vegetarian you could add Cauliflower or another type of bean to hearty it up.  I assembled it and then just tossed together right before dinner.  

Enjoy!

|| W I L D  S A L M O N + W H I T E  B E A N  S A L A D ||

– 1 can Wild Alaskan Salmon (make sure it is the boneless kind)

– 1 can Great White Northern Beans (drained and rinsed)

– 1/2 cup diced cherry tomatoes

– 2 sliced green onions

– 1 tablespoon chopped fresh parsley

– 1/4 cup crumbled feta cheese

2 tablespoons capers 

|| M U S T A R D   V I N I A G R E T T E ||

– 1 tablespoon dijon mustard

– 1 tablespoon whole grain mustard

– 2-3 tablespoons white wine vinegar

– 1/4 cup olive oil

– salt and pepper

Mix together dressing and set aside.  Assemble Salad.  Add as much or as little dressing as you like.  Best served at room temperature.