Salad with canned fish and beans

150 g cucumbers

30 g green onions

1 Bank of chum salmon / salmon / pink salmon / sockeye

1 Bank of beans

Sauce:

2 Art. l. vegetable oil

2 h. l. apple vinegar 3-4%

1 h. l. mustard

ground black pepper

Put the beans in a colander, rinse with boiled and cooled water.

Finely chop the onion, diced cucumber slice.

Fish fork lightly knead.

Stir the ingredients for the sauce: vinegar, oil, mustard and season with pepper.

Combine all salad ingredients, season with the sauce and mix.

Before serving, salad with canned fish and beans should be slightly brew.