Fresh Quinoa & Black Bean Salad

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

Fresh Quinoa & Black Bean Salad

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa & Black Bean Salad

A vibrant and satisfying salad that marries fluffy quinoa with hearty black beans, crisp red bell pepper, and savory firm tofu, all brightened by a zesty lime dressing. This refreshing dish delivers a balance of textures and flavors perfect for a light yet nourishing meal.

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NUTRITION

593kcal
Protein
32g
Fat
18.1g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1 cup black beans (172g)

4 oz firm tofu (113g)

1/4 avocado (50g)

1/4 cup corn (50g)

1/4 cup diced red bell pepper (40g)

2 tbsp diced red onion (20g)

1/2 tsp olive oil (2.5g)

1 tbsp lime juice (15g)

2 tbsp chopped fresh cilantro

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PREPARATION

  • 1

    Prepare the quinoa according to package instructions and allow it to cool.

  • 2

    Rinse and drain the black beans. If using canned, ensure they are low-sodium.

  • 3

    Press the tofu lightly to remove excess moisture, then cut into small cubes.

  • 4

    In a large bowl, combine the cooled quinoa, black beans, tofu cubes, corn, diced red bell pepper, and red onion.

  • 5

    Squeeze in the lime juice and drizzle with olive oil. Toss the salad gently to combine.

  • 6

    Fold in the chopped fresh cilantro and season with salt and pepper to taste.

  • 7

    Refrigerate for 15 minutes if desired to let flavors meld, then serve chilled or at room temperature.

Fresh Quinoa & Black Bean Salad

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

Fresh Quinoa & Black Bean Salad

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa & Black Bean Salad

A vibrant and satisfying salad that marries fluffy quinoa with hearty black beans, crisp red bell pepper, and savory firm tofu, all brightened by a zesty lime dressing. This refreshing dish delivers a balance of textures and flavors perfect for a light yet nourishing meal.

NUTRITION

593kcal
Protein
32g
Fat
18.1g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1 cup black beans (172g)

4 oz firm tofu (113g)

1/4 avocado (50g)

1/4 cup corn (50g)

1/4 cup diced red bell pepper (40g)

2 tbsp diced red onion (20g)

1/2 tsp olive oil (2.5g)

1 tbsp lime juice (15g)

2 tbsp chopped fresh cilantro

PREPARATION

  • 1

    Prepare the quinoa according to package instructions and allow it to cool.

  • 2

    Rinse and drain the black beans. If using canned, ensure they are low-sodium.

  • 3

    Press the tofu lightly to remove excess moisture, then cut into small cubes.

  • 4

    In a large bowl, combine the cooled quinoa, black beans, tofu cubes, corn, diced red bell pepper, and red onion.

  • 5

    Squeeze in the lime juice and drizzle with olive oil. Toss the salad gently to combine.

  • 6

    Fold in the chopped fresh cilantro and season with salt and pepper to taste.

  • 7

    Refrigerate for 15 minutes if desired to let flavors meld, then serve chilled or at room temperature.