• 1 large can (14.75 oz.) salmon
• 8 ounces tender green beans, halved
• 1 cup canned cannellini beans, rinsed and drained
• 1 cup canned pinto beans, rinsed and drained
• 1/2 cucumber chopped into chunks
• 12 cherry tomatoes, halved
• 6 green onions, finely sliced
• Handful young, fresh spinach leaves or watercress

Dressing:
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons grainy mustard
• Salt and freshly ground black pepper

SALAD:
Drain and chunk salmon, removing skin and bones (if any). Cover and set aside. Cook green beans in lightly salted boiling water 4-5 minutes, until just tender. Rinse with cold water and drain well. Transfer to salad bowl; add cannellini and pinto beans. Add cucumber, cherry tomatoes, green onions and spinach. Toss together to mix; add salmon chunks and toss again gently.

DRESSING:
Mix together olive oil, lemon juice and grainy mustard. Season with salt and pepper. Pour over salad just before serving, tossing gently to combine with ingredients.