1 can tuna in sunflower oil, drained
300g dry lentils – either green or brown
350g can black beans, rinsed and drained
1 red pepper
½ small red onion
1-2 plum tomatoes
Large bunch coriander, stems removed
Juice of 1 lime
2 tbsp. olive oil
1 tsp Dijon mustard
1-2 cloves garlic, crushed
1 tsp cumin
½ tsp oregano
pinch of salt
Cook the lentils according to the directions, leaving them firm and not mushy. Drain and put to one side.
Meanwhile make the dressing by putting all the dressing ingredients in a small bowl and whisking to combine. Set aside.
Finely dice the pepper, onion, and tomatoes and roughly chop the coriander.
In a large bowl, place the tuna, black beans, pepper, onion, tomatoes, and lentils. Add the dressing and toss to combine. Add the coriander and serve immediately or chill covered in the fridge for at least an hour to let the flavors combine.
You can omit the tuna for a vegan alternative. Or add some feta for added punch!
I made this today and also added a couple of hard-boiled eggs. Similar to a salad nicoise really, but feels even more substantial.
I would suggest cooking a whole pack of dried green or brown lentils and then you have a load to use in a variety of dishes throughout the week. Or even freeze some!
that really leapt out at me, looks delicious and also easy. I also need a portable lunchbox salad, just the job.
I love store-cupboard meals, and I have everything for this. The lime dressing caught my eye too - lime and coriander makes anything taste great.