Cilantro-Lime Black Bean Bowl with Roasted Corn

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cilantro-Lime Black Bean Bowl with Roasted Corn

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Black Bean Bowl with Roasted Corn

Enjoy a vibrant bowl bursting with flavors of zesty lime, fresh cilantro, and a comforting mix of black beans and roasted corn. The subtle creaminess of low-fat Greek yogurt ties everything together for a satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

508kcal
Protein
31.9g
Fat
8.7g
Carbs
79.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Black Beans

1/2 cup Roasted Corn Kernels

1/2 cup Cooked Quinoa

1/2 cup Plain Low-Fat Greek Yogurt

1/4 cup Fresh Cilantro (chopped)

2 tbsp Lime Juice (from about 1 lime)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F if roasting fresh corn. If using pre-roasted corn, skip to the next step.

  • 2

    Rinse and drain the canned black beans, and if using fresh corn, toss the kernels lightly with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 10-12 minutes until slightly charred.

  • 3

    In a bowl, combine the black beans, roasted corn, and cooked quinoa.

  • 4

    Add the chopped cilantro and pour in the lime juice along with a drizzle of olive oil. Season with salt and pepper to taste.

  • 5

    Mix all ingredients until evenly incorporated. Top the bowl with a dollop of plain low-fat Greek yogurt for added creaminess.

  • 6

    Serve immediately and enjoy the refreshing flavors!

Cilantro-Lime Black Bean Bowl with Roasted Corn

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cilantro-Lime Black Bean Bowl with Roasted Corn

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Black Bean Bowl with Roasted Corn

Enjoy a vibrant bowl bursting with flavors of zesty lime, fresh cilantro, and a comforting mix of black beans and roasted corn. The subtle creaminess of low-fat Greek yogurt ties everything together for a satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

508kcal
Protein
31.9g
Fat
8.7g
Carbs
79.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Black Beans

1/2 cup Roasted Corn Kernels

1/2 cup Cooked Quinoa

1/2 cup Plain Low-Fat Greek Yogurt

1/4 cup Fresh Cilantro (chopped)

2 tbsp Lime Juice (from about 1 lime)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if roasting fresh corn. If using pre-roasted corn, skip to the next step.

  • 2

    Rinse and drain the canned black beans, and if using fresh corn, toss the kernels lightly with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 10-12 minutes until slightly charred.

  • 3

    In a bowl, combine the black beans, roasted corn, and cooked quinoa.

  • 4

    Add the chopped cilantro and pour in the lime juice along with a drizzle of olive oil. Season with salt and pepper to taste.

  • 5

    Mix all ingredients until evenly incorporated. Top the bowl with a dollop of plain low-fat Greek yogurt for added creaminess.

  • 6

    Serve immediately and enjoy the refreshing flavors!