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Nicoise salmon salad

Name: Nicoise salmon salad
Yield: 4
Ingredients: 1 can Red kidney beans, 420g, drained (Main); 1 Finely chopped spring onion; 3 Tbsp Fresh parsley; 3 Tbsp Balsamic dressing (Main); 3 cups Mesclun leaves; 2 Tomatoes, cut into wedges; 2 Hard-boiled eggs, cut into wedges; 1 can Pink salmon, 210g, drained and broken into chunks (Main); 4 Pitted black olives; 2 Tbsp Capers (Main)

for 4 people

Jan Bilton

Food writer and cookbook author.

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This salad is on the lighter side making it an easy option for warmer days.

1 can	Red kidney beans, 420g, drained (Main)
1	Finely chopped spring onion
3 Tbsp	Fresh parsley
3 Tbsp	Balsamic dressing (Main)
3 cups	Mesclun leaves
2	Tomatoes, cut into wedges
2	Hard-boiled eggs, cut into wedges
1 can	Pink salmon, 210g, drained and broken into chunks (Main)
4	Pitted black olives
2 Tbsp	Capers (Main)

Place the beans in a bowl with the spring onion, parsley and dressing.
Place the salad leaves in a wide serving bowl. Top with the bean combo.
Arrange the tomatoes, eggs, salmon, olives and capers on top in an attractive pattern.
Great served with lemon wedges to squeeze. Serve immediately with small hot boiled potatoes.