Mediterranean Lima Bean Salmon Salad - alive magazine

Ingredients

• 2 cups (500 ml) frozen lima beans
• 2 - 160 g cans wild sockeye or pink salmon, drained
• 2 cups (500 ml) halved cherry tomatoes
• 1/2 cup (125 ml) pitted, chopped kalamata olives
• 1/2 cup (125 ml) chopped feta cheese
• 1/2 cup (125 ml) chopped flat-leaf parsley
• 1/4 cup (60 ml) chopped fresh mint
• 1/4 cup (60 ml) extra-virgin olive oil
• Juice of 1/2 lemon
• 1 Tbsp (20 ml) za’atar
• 1 garlic clove, crushed
• Pinch of chilli flakes
• 1/4 tsp (1 ml) sea salt
• 1/4 tsp (1 ml) freshly ground black pepper