Salmon and Bean Lunch Bowl

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. 1

   Mix the beans with the vinaigrette, parsley and seasoning to taste. Place in the base of two a plastic containers with lids.

2. 2

   Remove the skin and bones from the salmon and lightly flake the flesh; spoon on top of the bean mixture.

3. 3

   Top with the tomatoes, onion and cucumber. finally heap the salad leaves on top.

4. 4

   Seal the container with the lid and chill until required.

5. 5

   Lightly toss together before eating.