Cold Salmon and Green Bean Salad with Chopped Seasoned Tomatoes and White Wine Vinaigrette

February 11, 2016 By:
20 minutes
10 minutes
Salty tomatoes, cool seasoned salmon, fresh chives and parsley and tangy white wine, Dijon vinaigrette -- what could be better for a light dinner or brunch? For families who want to get more salmon in their diets but who are on a tight budget, add a few potato wedges and viola, you'd got a salmon version of a Nicoise salad.



  1. Boil green beans until al dente -- do not over cook. They should still be crunchy. Let cool and chop into approximately 1-inch length pieces. Chop tomatoes into small pieces and place in a mixing bowl. Add a pinch of salt to the tomatoes and let sit.
  2. Mix vinegar, olive oil, pinch of salt, pinch of pepper, Dijon mustard, chopped chives and chopped parsley together. Whisk well until thoroughly blended. Retrieve cold salmon from fridge (check your Food Lion freezer for easy to heat salmon or pan roast and cool it before use). Tear into pieces, keeping them large enough to mix well into the salad, but small enough to incorporate into each bite.
  3. Combine tomatoes, cooled green beans and salmon Dress salad with a light hand, stirring gently and adding just enough dressing to accent the salad. Don't add too much dressing at a time or it will overpower the salad and make it soggy. Serve immediately with crackers or toast.