Salmon and Green Bean Salad

Rinse the green beans under cold water.

Snap or cut off the ends of the beans. Snap or cut them into 1 inch pieces, and place them in large pot of boiling water until crisp-tender, about 5 minutes.

Drain the beans and place them in large bowl of ice water until completely cool--about 5-10 minutes.

Drain the cooled beans and pat them dry with paper towels.

Place beans in large serving bowl. Add the flaked salmon and chopped onion and combine gently with a rubber spatula.

In a small bowl, whisk together the olive oil, lemon juice, dill, and dry mustard until completely blended.

Pour the dressing over the beans and salmon and gently stir with a rubber spatula to combine. If the salad seems a bit dry, add a tablespoon or two of olive oil to moisten it.

Season with salt and pepper to taste.

Cover the bowl with plastic wrap and chill in the refrigerator for 3-4 hours to allow flavors to mingle.

Serve cold or at room temperature.

*Note: You can prepare the green beans a day ahead of time and store them in a covered dish or storage bag in your refrigerator.

You can substitute 1 pound of cold poached or grilled salmon with skin removed, flaked for the canned salmon.

Victoria's Note: This recipe was adapted from Dilled Salmon and Bean Salad, Reader's Digest Quick and Delicious.