Lentil Salad For those who are not used to legumes (chickpeas, kidney beans, lentils, etc.) lentils are often a good first choice. Their texture is not as floury. The greens can be spinach, lettuce, rocket or you can use lightly cooked and refreshed green beans.
Lentils are a low GI source of carbohydrate. Add a small tin of tuna to any leftovers and you have a great lunch. Gluten free if your vinaigrette dressing is gluten free.
Ingredients:

400g can lentils, drained and washed, drain again and pat dry with kitchen paper
English spinach, iceberg lettuce or any green leaves (or 250g cooked green beans)
100g reduced fat feta cheese, crumbled
1 punnet cherry tomatoes, halved
Celery stick finely chopped
2 tablespoons walnuts (or pecans or toasted pine nuts) chopped
2 spring onions, chopped
Oil and vinegar dressing

 Method:

Mix all ingredients together and then sprinkle 2-3 tablespoons of the dressing over the salad.
Bean Salad This is a colourful, interesting salad, a source of low GI carbs, and any leftovers keep well in the fridge or can be used for lunches. And it can be prepared in five minutes. Gluten free if your vinaigrette dressing is gluten free.
Ingredients:

1 can three or four bean mix (rinse and drain well)
1 can corn (rinse and drain well)
2-3 tablespoons parsley (or mint, basil, oregano, marjoram) finely chopped
Red or spring onion (optional) finely chopped

 Method:

Mix all ingredients together and add 3-4 teaspoons Balsamic vinegar and 3-4 teaspoons of olive oil. Enjoy.