Pasta Black Bean Crunchy Vegetable Salad

Ingredients by component

Wholemeal pasta

• 180 g egg-free wholemeal pasta
• 10 ml olive oil

Lime black beans

• 300 g cooked black beans
• 20 ml lime juice
• 10 ml olive oil
• 1 g ground cumin
• 1 g salt

Cucumber and pepper crunch

• 200 g cucumber
• 150 g red bell pepper
• 100 g carrots

Mustard vinaigrette

• 20 g mustard
• 25 ml apple cider vinegar
• 25 ml olive oil
• 10 ml maple syrup

Preparation and assembly

1. Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.
2. Wholemeal pasta: Cook pasta in water according to the packet until al dente. Drain and toss with oil.
3. Wholemeal pasta: For a cold salad, spread in a shallow container to cool quickly; combine with other ingredients only once cool.
4. Lime black beans: Rinse beans, drain well and toss with lime, oil, cumin and salt.
5. Lime black beans: Refrigerate until packing.
6. Cucumber and pepper crunch: Halve cucumber, scoop out watery seeds and dice. Slice pepper into strips and carrot into thin sticks.
7. Cucumber and pepper crunch: Dry vegetables and pack separately from dressing to keep crisp.
8. Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.
9. Mustard vinaigrette: Transfer to a small leakproof container and shake before using.
10. Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold.

Tip

Prepare for the next working day. Refrigerate at 4°C or below, carry in an insulated bag with two cold packs and refrigerate on arrival. Add dressing just before eating.

Packed lunch food safety guidance