Salmon Salad with White Beans, Blue Cheese and Dried Cranberries — Ronnie Fein

Ingredients

• 2 cups crumbled leftover cooked salmon (or 15-ounce can red salmon, drained)
• 2 cups cooked white beans (or 15-ounce can white beans, rinsed and drained)
• 1 cup thawed frozen peas
• 3/4 cup crumbled blue cheese
• 4 scallions, chopped
• 1/2 cup dried cranberries
• 1 tablespoon grated fresh orange peel
• 1 tablespoon chopped fresh dill
• 2 teaspoons chopped fresh mint
• 1/4 cup vegetable oil
• 2 tablespoons lemon juice
• 2 tablespoons orange juice
• salt and freshly ground black pepper to taste