Salmon and bean lunch bowl
salad

Make this salad the night before and refrigerate
ready to take to work the next day. Accompany with
some wholemeal bread for a complete, nourishing
meal at a fraction of shop-bought prices.

Preparation time: 5 minutes
Cooking time: None
Serves: 2

Ingredients

1 (420g) can mixed beans in brine, drained
3 tbsp ready made low-fat vinaigrette
2 tbsp chopped fresh parsley
1 (213g) can wild red salmon, drained
150g/5oz cherry tomatoes, halved
1/2 small red onion, sliced
175g/6oz cucumber, sliced
1 (120g) bag Italian salad leaves

Method

Mix the beans with the vinaigrette, parsley and seasoning to taste. Place in the base of two a plastic containers with lids.

Remove the skin and bones from the salmon and lightly flake the flesh; spoon on top of the bean mixture. Top with the tomatoes, onion and cucumber. finally heap the salad leaves on top. Seal the container with the lid and chill until required. Lightly toss together before eating.