Alaska Salmon, Artichoke and Bean Salad

By á-32809

Ingredients

• 2 (5-oz.) cans Chicken of the Sea® Skinless & Boneless Pink Salmon
• 16 ounces marinated bean salad
• 14 ounce jar marinated quartered artichoke hearts
• 1 1/2 teaspoons Dijon-style mustard
• 1/2 teaspoon ground cumin
• 10 ounce package ready-to-eat salad green or spinach leaves

Details

Servings 4

Preparation

Step 1

Prepare dressing: Drain liquid from artichokes and beans into a small bowl or pitcher. Blend in mustard and cumin. In separate bowl, combine beans, artichokes, salmon and dressing. Portion 2 cups greens onto each of four plates. Top each plate of greens with 1 cup salmon mixture.