Salmon and Bean Lunch Bowl

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: 5 mins
• 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.