Fresh Mixed Bean Salad with Tangy Lemon Herb Vinaigrette

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

Fresh Mixed Bean Salad with Tangy Lemon Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Fresh Mixed Bean Salad with Tangy Lemon Herb Vinaigrette

Enjoy a vibrant mix of tender chickpeas, black beans, kidney beans, and crisp edamame tossed with colorful bell pepper, cucumber, red onion, and cherry tomatoes. The salad is elevated by a bright, tangy lemon herb vinaigrette with a hint of olive oil and a sprinkle of hemp seeds for an extra protein punch. This dish is not only refreshing and satisfying but also perfectly balanced to support your health and fitness goals.

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NUTRITION

533kcal
Protein
30.6g
Fat
13.7g
Carbs
72.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpeas (125g)

1/2 cup Black Beans (130g)

3/4 cup Shelled Edamame (117g)

1/4 cup Kidney Beans (65g)

1 tbsp Hemp Seeds (10g)

1/2 medium Red Bell Pepper (75g)

1/2 cup diced Cucumber (52g)

1/4 small Red Onion (20g)

1/2 cup Cherry Tomatoes (75g)

1 tbsp Lemon Juice

1/2 tsp Olive Oil

1 tbsp Fresh Parsley (chopped)

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PREPARATION

  • 1

    In a large bowl, combine the chickpeas, black beans, kidney beans, and edamame.

  • 2

    Add the diced red bell pepper, cucumber, red onion, and halved cherry tomatoes to the bowl.

  • 3

    In a small bowl, whisk together lemon juice, olive oil, and chopped fresh parsley. Season with salt and pepper to taste.

  • 4

    Drizzle the dressing over the bean and vegetable mixture and toss gently to evenly coat.

  • 5

    Sprinkle hemp seeds over the salad and give a final gentle toss.

  • 6

    Let the salad sit for 5-10 minutes to allow the flavors to meld before serving.

Fresh Mixed Bean Salad with Tangy Lemon Herb Vinaigrette

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

Fresh Mixed Bean Salad with Tangy Lemon Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Fresh Mixed Bean Salad with Tangy Lemon Herb Vinaigrette

Enjoy a vibrant mix of tender chickpeas, black beans, kidney beans, and crisp edamame tossed with colorful bell pepper, cucumber, red onion, and cherry tomatoes. The salad is elevated by a bright, tangy lemon herb vinaigrette with a hint of olive oil and a sprinkle of hemp seeds for an extra protein punch. This dish is not only refreshing and satisfying but also perfectly balanced to support your health and fitness goals.

NUTRITION

533kcal
Protein
30.6g
Fat
13.7g
Carbs
72.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpeas (125g)

1/2 cup Black Beans (130g)

3/4 cup Shelled Edamame (117g)

1/4 cup Kidney Beans (65g)

1 tbsp Hemp Seeds (10g)

1/2 medium Red Bell Pepper (75g)

1/2 cup diced Cucumber (52g)

1/4 small Red Onion (20g)

1/2 cup Cherry Tomatoes (75g)

1 tbsp Lemon Juice

1/2 tsp Olive Oil

1 tbsp Fresh Parsley (chopped)

PREPARATION

  • 1

    In a large bowl, combine the chickpeas, black beans, kidney beans, and edamame.

  • 2

    Add the diced red bell pepper, cucumber, red onion, and halved cherry tomatoes to the bowl.

  • 3

    In a small bowl, whisk together lemon juice, olive oil, and chopped fresh parsley. Season with salt and pepper to taste.

  • 4

    Drizzle the dressing over the bean and vegetable mixture and toss gently to evenly coat.

  • 5

    Sprinkle hemp seeds over the salad and give a final gentle toss.

  • 6

    Let the salad sit for 5-10 minutes to allow the flavors to meld before serving.