I always prefer to bring my own lunch into work each day. That way, I have more of a choice on what I eat (instead of waiting for the limited, and not always all that healthy, pickings from the pasty van that visits our business park) and I can save myself some pennies, too. At lunchtime, I look to munch on a variety of foods that are healthy, tasty and filling – my three most important criteria.
This week, I re-discovered a recipe I had previously found on the net that is SO simple to create and perfect for a summer lunchtime. In fact, I haven’t created this Butter Bean and Tomato Salad since last summer so thought it was high time that I munched on it again, which is why I’ve enjoyed it for lunch today…
(This recipe makes approximately 4 servings so it’s a good idea to make up a batch for your lunch for the week, keeping it in an airtight container).
- 420g butter beans, drained and rinsed
- 500g cherry tomatoes, rinsed and quartered
- 2 courgettes, diced
- 1 small red onion, chopped
- 20g fresh coriander, chopped
- 3tbsp olive oil
- 2tbsp lemon juice
- 1 tsp ground cumin
To make this delicious summery salad, all you need to do is tip the ingredients into a bowl, once they have been prepared, and mix! You can also add a little salt and pepper to taste.
TIP: Although, this is a vegan recipe as it stands, I prefer to crumble some feta cheese over the salad, once prepared, to make it that little bit more irresistible!