Name: Southwestern Black Bean and Corn Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup cooked black beans; 0.5 cup sweet corn; 0.5 cup diced red bell pepper; 2 tbsp minced red onion; 0.25 whole avocado; 1 tsp extra virgin olive oil; 1 tbsp fresh lime juice; 2 tbsp chopped fresh cilantro; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cumin; 0.25 tsp chili powder

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

YOUR SOLIN GENERATED RECIPE

Southwestern Black Bean and Corn Salad

Tender grilled chicken tossed with fiber-rich black beans and sweet corn in a zesty lime dressing for a vibrant, protein-packed meal.

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NUTRITION

Protein

48.5g

Fat

18.5g

Carbs

53.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup cooked black beans

0.5 cup sweet corn

0.5 cup diced red bell pepper

2 tbsp minced red onion

0.25 whole avocado

1 tsp extra virgin olive oil

1 tbsp fresh lime juice

2 tbsp chopped fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp chili powder

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, ground cumin, and chili powder.
2
Grill the chicken over medium-high heat for 6 to 7 minutes per side until fully cooked, then slice into thin strips.
3
In a large mixing bowl, combine the cooked black beans, sweet corn, diced red bell pepper, and minced red onion.
4
In a small ramekin, whisk together the extra virgin olive oil and fresh lime juice until emulsified.
5
Pour the dressing over the bean and vegetable mixture, tossing thoroughly to ensure everything is coated.
6
Gently fold in the chopped fresh cilantro and top the salad with the sliced avocado and grilled chicken strips.