Mediterranean Lima Bean Salmon Salad - alive magazine

Ingredients

• 2 cups (500 mL) frozen lima beans
• 2 - 5 1/2 oz (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 1/2 Tbsp (22 mL) za’atar
• 1 garlic clove, finely minced
• Pinch of chili flakes
• 1/4 tsp (1 mL) sea salt
• 1/4 tsp (1 mL) freshly ground black pepper