Packed with beans, tuna & veggies, this is the perfect packed lunch
by Lindsay Evans
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Hearty, healthy and packed with lots of yummy stuff (that'll keep you going for hours,) we love this quick and easy bean, tuna and veggie salad. Toss it together the night before, then throw it into your bag on your way to work for the perfect packed lunch. Not a fan of tuna? Switch it out for sliced chicken breast, salmon or even some hard-boiled eggs.
1 can red kidney beans, drained and rinsed
1 can tuna, drained
1/2 red onion, thinly sliced,
1 cup red and yellow cherry tomatoes, halved
1/2 orange pepper, diced
1/4 cup freshly chopped herbs (we like parsley or basil)
2 to 3 tbsp freshly squeezed lemon juice
1 tsp Dijon
1/4 cup olive oil
1/2 tsp each sea salt and freshly ground black pepper
In a medium bowl, combine beans, tuna, red onion, tomatoes, pepper and herbs. Stir to combine ingredients well.
In a small bowl, whisk together lemon juice, Dijon, olive oil, salt and pepper until emulsified. Drizzle over salad and toss well to coat all the ingredients. Serve immediately, or place in an airtight container in the fridge for up to 1 day.