Salmon and White Bean Salad

Now here's a summer meal that's cool and light!

While we were eating I made some Cherry Frozen Yogurt in our little counter top ice cream maker.  You don't need a ice cream maker to make this great iced Yogurt but it made it a quick treat.  ENJOY!!

This salad makes enough for 4 but can easily be halved for 2 people.  Serve this crunchy and refreshing salad in lettuce leaf cups or on bread.  Bib lettuce works especially well.

1 cup dried baby Lima beans
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 (6-ounce) cans Salmon (you can also use solid white albacore tuna), drained
4 radishes, halved and thinly sliced
1 stalk celery, thinly sliced
1/4 cup julienned red pepper, 1 inch pieces
1 bunch watercress or Arugula, stems removed and leaves chopped (about 1 1/2 cups packed leaves)
1/4 cup chopped chives

Soak beans overnight. Drain and rinse. Place beans in a large pot with 1 quart water and bring to a boil. Reduce heat and simmer about 45 minutes or until tender. Drain and let cool.  I placed the beans in a pan with twice the amount of water brought it for a boil and simmered 3 minutes. Pour into a crock-pot and cook on low over night.  Drain the next morning and cool.  You can also make extra for later and freeze the beans in portions.

In a large bowl, whisk together mustard, lemon juice and pepper. Add your choice of fish, radishes, celery, red pepper, watercress or Arugula, chives and cooled beans and stir until evenly coated.

Adapted from a Recipe found at www.wholefoods.com