Green bean and mackerel salad

Mackrel & green beans? Weird combo but tasty

170g green beans, trimmed, thinly sliced, 1 tbsp extra virgin olive oil, 2 tsp lemon juice, 1 tsp Dijon mustard, 2 x 115g cans King Oscar Skinless Mackerel Fillets in Spicy Tomato Sauce, 1/3 cup fresh parsley leaves, Dill sprigs, to serve, Lemon wedges, to serve 

Cook beans in a medium saucepan of boiling water for 3 minutes or until tender-crisp. Drain.
Meanwhile, combine the olive oil, lemon juice and mustard in a small bowl.
Toss the olive oil mixture through the beans and add mackerel fillets. Toss through parsley. Season. Serve with dill and lemon cheeks.