This is an easy lunch or light supper. I made it in minutes with canned Alaskan salmon that my sister-in-law put up a few years ago by the hot water bath method using jars.
Ingredients:
1, 14.5oz (411g) canned salmon, flaked
1, 14.5oz (411g) canned green beans
1, 5 oz (142g) canned water chestnuts, sliced
1/2 cup halved, black olives
1/4 red onion, chopped
1 celery stalk, chopped
1/4 cup, fennel, chopped
1/4 sweet pepper, any color, chopped
2 Tablespoons olive oil
1 lemon, squeezed of juice
Freshly ground black pepper
Mix all the ingredients in a serving bowl and garnish with chopped parsley. Serve with toast.
© Judy Labi 2013
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