Halve any larger potatoes and boil until tender, about 15mins. Add the beans for the last 4mins until just cooked but still crisp. Drain the vegetables, tip into a salad bowl and cool.
Add the tomatoes and the salmon, flaked into chunks.
Mix the olive oil with the lemon zest and juice, mustard, garlic, sun-dried tomatoes and basil, and pour over the salad.
Add the salad leaves, mix gently, season and serve with crusty bread.
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