Mexican Black Bean Salad – because when it hasn’t stopped raining for six days you need something with a bit more bite than a pile of greens and some limp cucumber……….. besides I promised you more beany meals in this year of the pulse didn’t I?
Mexican Black Bean Salad
- 1 cup of black beans
- 1 cup of cooked bulghar wheat
- 1 tomato
- 2″ piece of cucumber
- 1/2 green pepper
- Small red onion
- Chili and coriander to taste
- Juice of one lemon
Some shredded greens in the base of a pretty bowl.
Yes – my favourite lunchbox has been rescued from the inner recesses of the Tupperware cupboard and pressed into service again. Planned leftovers are the saviour of my work lunches and if I can wake up in the morning knowing that I have something to toss in my box to start with for lunch I always feel ahead of my game.
So tomorrow I know I have a pile of Mexican Black Bean Salad already packed – fill up my box with some chopped veggies and some fruit and I am good to go. I never would think of assembling something this complex in the morning before heading to the office – but planning on leftovers from the night before means I am less likely to resort to crackers or a sandwich instead.Today’s lunch for instance was some leftover Moroccan Salad from last nights dinner – a salad of lettuce, leek, cauliflower and carrot with a teeny pot of dressing and a chopped apple. It was all packed and in my bag before the kettle was boiled for my morning cuppa.
I know that if I didn’t pack a lunch I would “rationalise” that I would come home for lunch .. but the reality is that I would probably cave in and buy something from the local sandwich shop instead, which isn’t great for my budget or my waistline.
So who else has a daily “pack up” … any suggestions for alternatives to sandwiches for those of us trying to be a little more creative??