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This salad was adapted from a recipe by a former Maine Lobster Chef winner, Alan McGrath, and uses cooked Maine lobster. It is a perfect summer picnic salad.

Maine Lobster and White Bean Salad with Lemon-Chive Vinaigrette

Lemon-Chive Vinaigrette:
1/4 cup extra-virgin olive oil
1/2 teaspoon Dijon mustard
1/4 cup chopped fresh chives
Juice of 1 lemon
2 tablespoons balsamic vinegar
Sea salt and freshly ground pepper to taste

1 pound cooked Maine lobster meat
1 (19-ounce) can white beans (cannelloni, garbanzo, white kidney)
1 teaspoon olive oil
1 leek, white stem, finely chopped, about 3 tablespoons
1 garlic clove, finely chopped
2 ripe tomatoes, seeded and diced
4 scallions, cut into julienne strips
1 cup whole kernel corn (may use frozen)
1 tablespoon fresh parsley, finely minced
1/2 red pepper, cut into julienne strips
Salad greens to line plates

1. Using a stainless steel bowl, whisk the olive oil into the mustard and chives. Add the lemon juice and vinegar.
2. Season to taste with sea salt and freshly ground pepper.
3. To prepare the salad:
   Cut the lobster meat into bite-sized pieces and place in a large mixing bowl. Drain and rinse the beans and add to the bowl.
4. Heat the olive oil in a small sauté pan and cook the leek and garlic until soft and add to the bowl. Add the tomatoes, scallions, corn, parsley and red pepper. Pour over the vinaigrette and gently mix.
5. To serve: line 4 plates with salad greens and arrange salad on the plate.
6. Garnish with chive blossoms.

Makes 4 servings.

Nutritional analysis per salad: 484 calories, 36 grams protein, 51 grams carbohydrates, 17 grams fat, 558 mg. sodium, 10 grams fiber.

Recipe provided courtesy of Maine Lobster Promotion Council.