Ingredients

　　1/2 teaspoon salt

　　1 can (15 ounce) white beans, drained and rinsed

　　1 medium tomato, diced (about 1 cup)

　　1 carrot, peeled and grated (about 1/4 cup)

　　2 cloves garlic, finely chopped

　　1/4 cup fresh basil (or tarragon)

　　1 tablespoon balsamic vinegar

　　1 tablespoon olive oil

　　1/4 teaspoon freshly ground black pepper

　　16 lowfat whole-grain crackers, such as Ryvita

　　Fill a large saucepan with water. Bring to a rolling boil. Remove from heat, add salmon and salt and cover. Let stand until salmon is no longer translucent in the center but still dark pink and tender, 8 to 10 minutes. Remove salmon and discard skin. Transfer to a bowl and break up with a fork. Add beans, tomato, carrot, garlic, basil, vinegar, oil and pepper. Stir to combine. Separate into 2 small plastic containers. (Salmon will keep for up to 2 days.) Bring 1 container and 8 crackers for lunch. Spoon onto crackers right before eating.

Nutrition Per Serving

　　15.8 g fat (3 g saturated)

　　38.3 g carbs

　　13.7 g fiber

　　41.8 g protein

　　#### Nutritional analysis provided by Self