Salmon and Bean Lunch Bowl

Submitted by English_Rose

"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 store bought prices."

 

• Ready In: 5mins
• Ingredients: 8
• Serves: 2

ingredients

• 1 (14 ounce) can mixed beans, in brine, drained
• 3 tablespoons low-fat vinaigrette dressing
• 2 tablespoons chopped fresh parsley
• 1 (7 ounce) can red salmon, drained
• 5 ounces cherry tomatoes, halved
• 1⁄2 small red onion, sliced
• 6 ounces cucumbers, sliced
• salad leaves

directions

1. Mix the beans with the vinaigrette, parsley and seasoning to taste. Place in the base of two a plastic containers with lids.
2. Remove the skin and bones from the salmon and lightly flake the flesh; spoon on top of the bean mixture.
3. Top with the tomatoes, onion and cucumber. finally heap the salad leaves on top.
4. Seal the container with the lid and chill until required.
5. Lightly toss together before eating.

Reviews

[Ginny Sue]

This was a great way to mix up a healthy nutritious salad to take to work. I like that the dressing is at the bottom so that the lettuce doesn't get wilted before lunchtime. I used a jar of 3-bean salad as the "mixed beans". Also, I left out the onions, just a personal preference. I put this together one evening, and then had lunch ready for the next 2 days. Just before serving, I turned the container upside down to distribute the dressing, then opened the container and tossed everything together. Very good filling salad.