Fresh Quinoa and Black Bean Salad with Zesty Lime Vinaigrette

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

Fresh Quinoa and Black Bean Salad with Zesty Lime Vinaigrette

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa and Black Bean Salad with Zesty Lime Vinaigrette

Enjoy a vibrant blend of protein-packed quinoa, hearty black beans, and nutritious edamame tossed with crunchy red bell pepper and a refreshing zesty lime vinaigrette. A dollop of creamy nonfat Greek yogurt adds a smooth finish to this satisfying salad, perfect for a balanced meal.

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NUTRITION

589kcal
Protein
39.1g
Fat
13.7g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Quinoa (185g)

1/2 cup Black Beans (130g)

100g Shelled Edamame

1/2 cup Nonfat Greek Yogurt (120g)

1/2 cup diced Red Bell Pepper (75g)

2 tbsp Fresh Lime Juice (30g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Start by preparing all the ingredients: cook the quinoa according to package directions and let it cool, rinse and drain the black beans if using canned, and measure 100g of shelled edamame.

  • 2

    In a large bowl, combine the cooled quinoa, black beans, edamame, and diced red bell pepper.

  • 3

    In a separate small bowl, whisk together the fresh lime juice and olive oil to create the vinaigrette.

  • 4

    Drizzle the vinaigrette over the quinoa mixture and gently toss to ensure all ingredients are evenly coated.

  • 5

    Fold in the nonfat Greek yogurt to add creaminess and additional protein, mixing until just combined.

  • 6

    Adjust seasoning with a pinch of salt and pepper if desired, then serve immediately or chill for a refreshing cold salad.

Fresh Quinoa and Black Bean Salad with Zesty Lime Vinaigrette

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

Fresh Quinoa and Black Bean Salad with Zesty Lime Vinaigrette

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa and Black Bean Salad with Zesty Lime Vinaigrette

Enjoy a vibrant blend of protein-packed quinoa, hearty black beans, and nutritious edamame tossed with crunchy red bell pepper and a refreshing zesty lime vinaigrette. A dollop of creamy nonfat Greek yogurt adds a smooth finish to this satisfying salad, perfect for a balanced meal.

NUTRITION

589kcal
Protein
39.1g
Fat
13.7g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Quinoa (185g)

1/2 cup Black Beans (130g)

100g Shelled Edamame

1/2 cup Nonfat Greek Yogurt (120g)

1/2 cup diced Red Bell Pepper (75g)

2 tbsp Fresh Lime Juice (30g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Start by preparing all the ingredients: cook the quinoa according to package directions and let it cool, rinse and drain the black beans if using canned, and measure 100g of shelled edamame.

  • 2

    In a large bowl, combine the cooled quinoa, black beans, edamame, and diced red bell pepper.

  • 3

    In a separate small bowl, whisk together the fresh lime juice and olive oil to create the vinaigrette.

  • 4

    Drizzle the vinaigrette over the quinoa mixture and gently toss to ensure all ingredients are evenly coated.

  • 5

    Fold in the nonfat Greek yogurt to add creaminess and additional protein, mixing until just combined.

  • 6

    Adjust seasoning with a pinch of salt and pepper if desired, then serve immediately or chill for a refreshing cold salad.