Salmon and Green Bean Salad

Description
This recipe turns a piece of leftover salmon into a satisfying main dish for four. Feel free to substitute dill or chives for the herbs listed.

Ingredients

 * 2 tablespoons Lemon Juice
 * 2 teaspoons whole-grain Dijon Mustard
 * 1/3 cup Olive Oil
 * 3 cups cooked Green Beans
 * 8 cherry Tomatoes
 * 8 Black Olives, pitted and coarsely chopped
 * 1 Shallot or 1/4 small Onion, diced
 * 1/4 cup fresh Basil, finely chopped
 * 1/4 cup fresh Parsley, finely chopped
 * salt and Pepper
 * 12-ounce Salmon}} steak, grilled or broiled, chilled, or one 12 ounce [[Can
 * 6 cups mixed salad Greens
 * 1 roasted Red Pepper, cut into strips

Directions
1. In a large bowl, combine lemon juice and mustard; whisk until blended. Add olive oil in a thin, steady stream, whisking constantly until smooth. Add green beans, tomatoes, olives, shallot, basil and parsley and toss to coat. Season with salt and pepper to taste. 2. Cut salmon into 1-inch cubes; add to salad. Toss gently to coat. Arrange greens on serving plates; top with salmon mixture. Garnish with pepper strips.