1 lb (454 g) salmon fillet, cut into cubes

1/4 cup (60 ml) olive oil

2 tablespoons (30 ml) white wine vinegar

1 tablespoon (15 ml) Dijon mustard

3 cups (750 ml) green beans, blanched

1 can (540 ml/19 oz) black beans, rinsed and drained

2 stalks celery, sliced

1 green onion, sliced

2 tablespoons (30 ml) finely shredded fresh basil

Salt and pepper

In a microwave-safe baking dish, combine the salmon and 30 ml (2 tablespoons) oil. Season with salt and pepper. Cover with plastic wrap. Microwave 1 to 2 minutes on high power. Let cool. Set aside.

In a salad bowl, combine the vinegar and mustard. Whisk in 30 ml (2 tablespoons) oil. Add the remaining ingredients and toss well. Season with salt and pepper. Garnish with the salmon cubes.

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