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
- Cook the green beans according to the package directions until tender but still slightly crisp. Drain and cool.
- Whisk olive oil, lemon juice, Dijon mustard, salt and pepper.
- Combine the green beans, lentils, tomatoes, onion and parsley.
- 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.