This recipe is quick, easy, refreshing and substantial—perfect for a healthy lunchtime alternative to boring sandwiches, or for a light and easy “no-cook” springtime dinner. The salmon provides protein and healthy fat and the beans provide filling fiber. Serve the salad on top of your favorite lettuce or mixed greens and add toasted whole-wheat pita wedges on the side.

1 15-ounce can red salmon
1 15-ounce can black beans, rinsed and drained (you can substitute other types of beans, as well)
1/2 small red onion, finely chopped
1 red bell pepper, finely chopped
1 small bunch flat-leaf parsley, finely chopped
Juice of one large or two small lemons
2 teaspoons fresh lemon zest
1/4 cup extra virgin olive oil
Salt and freshly ground pepper to taste (note: canned salmon will already have salt)

Drain salmon in a colander and remove any skin. Flake salmon with a fork or your fingers and crush any bones. Put salmon in large bowl; add remaining ingredients and toss lightly using a rubber or silicone spatula. Let sit for 15 to 20 minutes before serving to let flavors meld. Store leftovers in refrigerator, but let the salad sit at room temperature for 15 minutes before serving, as it will taste better when it’s not too cold.