Name: Salmon Salad with Beans
Total time: About 1 1/2 hours, plus time to heat the grill
Yield: Makes 4 servings
Ingredients: 1/2 pound salmon steak (leftover grilled salmon is fine); 1/3 cup extra-virgin olive oil, plus 2 tablespoons if using raw fish, plus more to taste if necessary; 2 tablespoons extra-virgin olive oil; more extra-virgin olive oil to taste if necessary; Several sprigs fresh thyme or 1/2 teaspoon dried thyme, if using raw fish; 1 red or yellow bell pepper; Juice of 1 large lemon, plus more to taste if necessary; 3 cups cooked or canned white beans, drained; 10 cherry tomatoes, halved; 1/4 cup diced shallots; 12 to 15 good black or green olives, pitted and coarsely chopped; 1/4 cup minced fresh basil leaves; 1/4 cup minced fresh parsley leaves; Salt and freshly ground black pepper to taste; freshly ground black pepper; 4 cups torn assorted salad greens (trimmed, washed and dried)

Image may contain Plant Food Produce Salad Cutlery Fork and Vegetable

Photo by Chelsea Kyle, Styling by Ali Nardi

This is a great salad to make when you have leftover grilled salmon.

Recipe notes

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Recipe notes

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