1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska salmon, drained and chunked
1 jar or can (16 oz.) marinated bean salad
1 jar (14 oz.) marinated quartered artichoke hearts
1-1/2 teaspoons Dijon-style mustard
1/2 teaspoon ground cumin
1 package (10 oz.) ready-to-eat salad greens or spinach leaves

Prepare Dressing: Drain liquid from artichokes and beans into a small bowl or pitcher. Blend in mustard and cumin.

In separate bowl, combine beans, artichokes, salmon and dressing. Portion 2 cups greens onto each of four plates.
Top each plate of greens with 1-1/4 cup salmon mixture.

Makes 4 servings.