Fresh Lemon Herb Bean Salad

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

Fresh Lemon Herb Bean Salad

YOUR SOLIN GENERATED RECIPE

Fresh Lemon Herb Bean Salad

Savor the bright and refreshing flavors of this bean salad, featuring a medley of chickpeas, kidney beans, edamame, and firm tofu, tossed with crisp veggies and drizzled with a zesty lemon herb dressing. Each bite offers a wholesome mix of textures and a vibrant, satisfying taste.

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NUTRITION

522kcal
Protein
37.4g
Fat
17g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Chickpeas (~120g)

0.5 cup Kidney Beans (~130g)

0.5 cup Shelled Edamame (~78g)

100g Firm Tofu

0.5 cup Cherry Tomatoes (~75g)

0.5 cup Cucumber (~52g)

0.25 cup Red Onion (~40g)

2 Tbsp Fresh Lemon Juice (~30g)

1 tsp Extra Virgin Olive Oil (~5g)

2 Tbsp Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain and rinse chickpeas and kidney beans if using canned varieties.

  • 2

    Press the tofu gently to remove excess moisture and cut it into small cubes.

  • 3

    In a large mixing bowl, combine chickpeas, kidney beans, edamame, and tofu.

  • 4

    Add halved cherry tomatoes, sliced cucumber, and finely chopped red onion to the bowl.

  • 5

    In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, chopped parsley, salt, and pepper to create the dressing.

  • 6

    Pour the dressing over the salad and toss gently until all ingredients are evenly coated.

  • 7

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

Fresh Lemon Herb Bean Salad

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

Fresh Lemon Herb Bean Salad

YOUR SOLIN GENERATED RECIPE

Fresh Lemon Herb Bean Salad

Savor the bright and refreshing flavors of this bean salad, featuring a medley of chickpeas, kidney beans, edamame, and firm tofu, tossed with crisp veggies and drizzled with a zesty lemon herb dressing. Each bite offers a wholesome mix of textures and a vibrant, satisfying taste.

NUTRITION

522kcal
Protein
37.4g
Fat
17g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Chickpeas (~120g)

0.5 cup Kidney Beans (~130g)

0.5 cup Shelled Edamame (~78g)

100g Firm Tofu

0.5 cup Cherry Tomatoes (~75g)

0.5 cup Cucumber (~52g)

0.25 cup Red Onion (~40g)

2 Tbsp Fresh Lemon Juice (~30g)

1 tsp Extra Virgin Olive Oil (~5g)

2 Tbsp Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Drain and rinse chickpeas and kidney beans if using canned varieties.

  • 2

    Press the tofu gently to remove excess moisture and cut it into small cubes.

  • 3

    In a large mixing bowl, combine chickpeas, kidney beans, edamame, and tofu.

  • 4

    Add halved cherry tomatoes, sliced cucumber, and finely chopped red onion to the bowl.

  • 5

    In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, chopped parsley, salt, and pepper to create the dressing.

  • 6

    Pour the dressing over the salad and toss gently until all ingredients are evenly coated.

  • 7

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