Name: Mediterranean White Bean Salad with Lemon-Herb Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Cannellini beans; 0.5 cups Non-fat Greek yogurt; 0.5 oz Feta cheese; 1 tbsp Hemp seeds; 1 cup Cucumber; 0.5 cup Cherry tomatoes; 0.25 cup Red onion; 1 tbsp Lemon juice; 1 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

Mediterranean White Bean Salad with Lemon-Herb Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Mediterranean White Bean Salad with Lemon-Herb Vinaigrette

Tossed with crisp cucumbers and cannellini beans, this salad features a bright, zesty lemon-yogurt dressing for a refreshing and protein-packed Mediterranean feast.

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NUTRITION

Protein

42.3g

Fat

8.3g

Carbs

86.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cannellini beans

0.5 cups Non-fat Greek yogurt

0.5 oz Feta cheese

1 tbsp Hemp seeds

1 cup Cucumber

0.5 cup Cherry tomatoes

0.25 cup Red onion

1 tbsp Lemon juice

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Drain and rinse the cannellini beans thoroughly under cold water until the water runs clear.
2
Dice the cucumber into bite-sized pieces, halve the cherry tomatoes, and finely mince the red onion.
3
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, dried oregano, sea salt, and black pepper until the dressing is smooth and creamy.
4
In a large salad bowl, combine the rinsed beans, cucumber, tomatoes, and red onion.
5
Pour the lemon-yogurt vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated.
6
Garnish the salad with crumbled feta cheese, hemp seeds, and freshly chopped parsley before serving.