• ½ pound green beans, trimmed and cut into 1-inch lengths
  • 1 15-ounce can cannellini beans, rinsed and drained
  • ¼ Cup pitted kalamata olives, chopped
  • 1 Cup cherry tomatoes, halved or quartered
  • 2 Tablespoons minced fresh chives
  • 6 ounces ALDER JUST SMOKED SALMON, broken into bite-size pieces
  • 1 teaspoon garlic, mashed to a paste with the side of a chef's knife
  • 1 Tablespoon red wine vinegar
  • 3 Tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  1. Bring a medium pot of water to a boil.
  2. Add the green beans and cook until they turn bright green and are crisp-tender, about 1 minute.
  3. Drain the beans and immediately put them in a bowl of ice water to stop the cooking.
  4. Drain and pat dry with paper towels.
  5. Combine the green beans, cannellini beans, olives, tomatoes, chives and salmon in a large serving bowl.
  6. In a small bowl, whisk the garlic and red wine vinegar together.
  7. Slowly whisk in the oil.
  8. Add the vinaigrette to the salad, season with salt and pepper and toss gently with your hands.
  9. Serve at room temperature.
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