Name: Southwestern Black Bean and Corn Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Black beans; 0.25 cup Sweet corn; 0.25 cup Red bell pepper; 2 tbsp Red onion; 1 tbsp Fresh cilantro; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lime juice; 0.25 tsp Ground cumin; 0.25 tsp Chili powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Grilled chicken breast tossed with fiber-rich black beans and crisp corn in a zesty lime vinaigrette for a vibrant and refreshing crunch.

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NUTRITION

Protein

53.9g

Fat

13.4g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Black beans

0.25 cup Sweet corn

0.25 cup Red bell pepper

2 tbsp Red onion

1 tbsp Fresh cilantro

0.5 tbsp Extra virgin olive oil

1 tbsp Lime juice

0.25 tsp Ground cumin

0.25 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast with half of the sea salt, black pepper, cumin, and chili powder.
2
Grill or pan-sear the chicken over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit, then dice into bite-sized pieces.
3
Rinse and drain the black beans and sweet corn thoroughly in a fine-mesh colander.
4
Finely dice the red bell pepper and red onion to ensure even distribution throughout the salad.
5
In a large mixing bowl, whisk together the extra virgin olive oil, lime juice, and the remaining spices to create the dressing.
6
Add the diced chicken, black beans, corn, bell pepper, and red onion to the bowl.
7
Toss everything gently with the fresh cilantro until well coated and serve immediately.