Weekend prep for 5 days worth of lunches

LENTIL, BLACK BEAN, AND VEGGIE SALAD

Makes 5 2-cup servings. Lasts all week in the fridge, perfect for people with little time for daily meal prep!

*Could easily replace Greek dressing with any other oil & vinegar based dressing; beans and/or lentils could be switched out for other hearty legumes like chick peas, etc. according to your likes and dietary needs/restrictions.

Green Lentils, cooked and cooled, 2 cups
Black Beans, cooked and cooled, 1 cup
Baby Carrots, raw, chopped, 1.5 cup
Celery, raw, chopped, 1.5 cup
Red Bell Pepper, raw, chopped, 1 cup
Purple/red onion, raw, chopped, 0.5 cup
Sugar Snap Peas, raw, chopped, 1 cup
Broccoli, raw, chopped, 2 cups
Kraft - Greek Vinaigrette With Feta Cheese and Oregano Salad Dressing, 150 ml

Lightly fold all ingredients together, careful not to mush the beans and lentils. Divide equally into 5 containers for ready-to-eat meals.

Nutrition info per serving according to MFP recipe builder: 340 Calories, 49g Carbs, 11g Fat, 17g Protein, 378mg Sodium, 6g Sugar

Enjoy! Feel free to send me a friend request. I am 29 yrs old, have 50 lbs to lose, log in daily, and my diary is open to MFP friends.