Pasta & bean salad
Wholewheat Pasta, dry
Mixed Beans, cooked
240 g, (a 410g can, drained)
Sweetcorn, canned, drained
165 g, (a 198g can, drained)
1 medium, de-seeded and diced
150 g, (use chestnut mushrooms), diced
5 medium, sliced
Vinegar, All Types
1 tablespoons, (use red wine vinegar)
Lemon Juice, Fresh
25 ml, (juice from half a lemon)
Fat Free Natural Fromage Frais
6 sprig(s), fresh, chopped
- Cook the pasta according to packet instructions.
- Meanwhile, combine the pulses, sweetcorn, pepper, mushrooms and spring onions in a bowl. Season.
- Add the hot, drained pasta, olive oil, vinegar and lemon juice, and mix everything together.
- When cool, stir in the fromage frais and parsley, and adjust the seasoning to taste. Pack into lunchboxes (the mixture will keep for 2 days stored in the fridge).