Quick Salmon and Bean Salad | RICARDO

Ingredients

• 1 lb (454 g) salmon fillet, cut into cubes
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 ml) white wine vinegar
• 1 tablespoon (15 ml) Dijon mustard
• 3 cups (750 ml) green beans, blanched
• 1 can (540 ml/19 oz) black beans, rinsed and drained
• 2 stalks celery, sliced
• 1 green onion, sliced
• 2 tablespoons (30 ml) finely shredded fresh basil
• Salt and pepper