Warm Cannellini Bean Salad with Salmon and Citrus Vinaigrette

A quick workday meal for the entire family.

Ingredients

• One 15-ounce call cannellini beans, rinsed and drained
• Olive oil cooking spray
• One 12-ounce wild salmon filet
• 1 medium red onion, thinly sliced
• 1 garlic clove, minced
• ½ English cucumber, thinly sliced
• 1 red bell pepper, seeded and chopped
• 2 tablespoons chopped fresh mint
• 4 Bibb or Boston lettuce-leaf cups

Citrus Vinaigrette

• ¼ cup fresh orange juice
• 1 teaspoon grated orange zest
• 1 tablespoon white wine vinegar
• 2 tablespoons extra virgin olive oil
• 1/3 teaspoon kosher salt, optional
• Freshly ground pepper

Preparation

1. Place beans in a salad bowl. Set aside.
2. Heat ridged grill pan or barbecue grill. Coat grill or pan with cooking spray. Grill salmon: Cook for 10 to 15 minutes, turning once, until cooked through. Use a sharp knife to check for doneness. When done, cool 5 minutes and divide into four sections.
3. Coat non-stick skillet with cooking spray. Sauté onions until translucent. Add garlic and continue to sauté for 1 minute more. Stir into reserved beans. Add cucumber, bell pepper and mint. Toss the salad.
4. In a small bowl, whisk together orange juice, zest, vinegar, oil, salt (if using) and pepper; toss with salad. Place lettuce cups on four plates. Top with salad and place salmon alongside. Serve immediately.

Dietitian's Note: Packed with fiber, potassium, and your daily allotment of omega-3-rich fats, this Italianate dish is a winner!

Nutritional Analysis (per serving)

• 620 mg potassium
• 320 calories (41% calories from fat)
• 14 g total fat (2.5 g saturated fat)
• 23 g protein
• 23 g carbohydrates
• 6 g dietary fiber
• 45 mg cholesterol
• 260 mg sodium

Makes 4 servings