Lentil salad with tuna, corn and mixed vegetables

A balanced, tasty salad ready in minutes!
Thanks to the lentils, tuna and corn, this recipe is perfect for a complete and nourishing lunch, without complicated cooking.

🛒 Ingredients

- Lentils with organic baby vegetables — Jardin Bio Étic

- Tuna chunks in brine — Petit Navire

- Extra tender sweetcorn — Green Giant

- Pickles — Kühne

- Dijon mustard — Maille

- Rice vinegar — Tanoshi

- Sunflower Oil — Heart of Sunflower

- Fine salt — Noirmoutier Island

- Black pepper — Ducros

🧺 + a few small vegetables of your choice (diced bell peppers, grated carrots, cherry tomatoes, etc.)

👩🍳 Preparation

- Drain the Jardin Bio Étic lentils and pour them into a salad bowl.

- Add the crumbled Petit Navire tuna , the Green Giant corn and some diced colorful vegetables (peppers, carrots, tomatoes).

- In a bowl, prepare a vinaigrette: 1 tbsp Maille mustard, 2 tbsp Tanoshi vinegar , 3 tbsp Cœur de Tournesol oil , salt and pepper.

- Pour the dressing over the salad, mix well and add a few slices of Kühne pickles for crunch.

Serve chilled or at room temperature, accompanied by a slice of wholemeal bread.

💡 Tip

This salad keeps perfectly for 24 hours in the refrigerator — ideal for office lunches or picnics.