The Green Bean and Lentil Salad That Makes Lunch Worth Packing
FIBRE-PACKED LUNCH
A leafy salad wilts by noon. This one improves in its container: green beans and lentils soak up the lemon-Dijon dressing as they sit.
Cabera frozen green beans cook in minutes and keep their snap, and lentils turn a side salad into a meal. Twenty minutes from start to finish, and two lunches are ready.
Why this recipe works
• Fibre and plant protein. Lentils and green beans both bring fibre, and the lentils add protein.
• A pantry dressing. Olive oil, lemon juice, Dijon mustard, salt and pepper, whisked in a bowl.
• Nothing to reheat. Eat it cold or at room temperature.
Green Bean and Lentil Salad
Prep: 10 min · Cook: 10 min · Serves 2
Ingredients
• 2 cups Cabera frozen green beans
• 1½ cups cooked lentils
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely diced
• 2 tbsp chopped parsley
• 1 tbsp olive oil
• Juice of ½ lemon
• 1 tsp Dijon mustard
• Salt and black pepper
Method
1. Cook the green beans according to the package directions until tender but still slightly crisp. Drain and cool.
2. Whisk olive oil, lemon juice, Dijon mustard, salt and pepper.
3. Combine the green beans, lentils, tomatoes, onion and parsley.
4. Pour over the dressing and toss gently.
Meal-prep tip: This salad keeps well refrigerated in a sealed container. Add fresh parsley just before serving for extra freshness.
Make it your own
• Stop the cooking. Rinse the beans under cold water after draining. They stay bright green and crisp.
• Save time. Canned lentils, drained and rinsed, do the job.
• Top it. Crumble feta over the salad or add a soft-boiled egg.
Keep a bag of Cabera Foods organic green beans in the freezer and a can of lentils in the pantry, and tomorrow’s lunch is half made.
