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Geisinger becomes the first member of Risant Health

Bean & Salmon Salad with a lemon vinaigrette:




4 cups cooked cannellini beans, well drained, at room temperature or heated slightly

1 7-ounce can wild salmon

¾ cup thinly sliced radishes

1 stalk celery, sliced diagonally ¼ inch thick

4 large leaves butterhead or Boston lettuce

1 avocado, sliced, for garnish



1/2 cup olive oil

3 tbsp. fresh lemon juice

1/2 tsp. grated lemon peel



Whisk dressing ingredients in bowl to blend. Season with salt and pepper. (Chill. Bring to room temperature before using.)

Combine beans, salmon, radishes and celery in a large bowl. Pour in dressing and lightly toss to combine. Serve on a lettuce leaf.



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