The Bean Salad - The quick and cheap lunch for busy people

Since being on the Metabolic Balance programme I have rediscovered the bean salad. I never used to like them but have now become an addict. They are cheap to make, they keep you full up for 3-5 hours, easy to transport in a small tupperware and so many different variations you can have them almost every day and not get bored:

Here are my top bean salad tips:

• If you don't have the time for soaking and boiling dried beans, buy tinned (e.g butter beans, aduki beans, kidney beans or chickpeas), ensure you drain and rinse them properly to wash off any sugar and salt. I use almost a whole tin for lunch. 
• Add some fresh herbs e.g thyme, basil and parsley.
• Add some cider vinegar to add to the flavour, or just plain olive oil/ flax seed oil
• Now you can add a variety of fresh, raw fruit and veg such as: radish, avocado, tomato, spring onion, celery, cucumber, kiwi, berries, mango (I find kiwis go especially well in this salad) - be adventurous.
• Add a slice of rye bread (preferably toasted) such as 'Village Bakery' rye bread or Rye Finn Crisp bread.

 Let me know how you get on