Name: Three Bean Salad with Lemon-Herb Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cooked chicken breast; 0.25 cup Red kidney beans; 0.25 cup Black beans; 0.25 cup Cannellini beans; 0.5 cup Cucumber; 0.25 cup Red onion; 1 tsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley; 0.5 tsp Dried oregano

Three 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

Three Bean Salad with Lemon-Herb Vinaigrette

Whisked lemon-herb vinaigrette coats a medley of fiber-rich beans and tender grilled chicken breast for a salad with a bright and zesty finish.

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NUTRITION

Protein

57.5g

Fat

11.2g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked chicken breast

0.25 cup Red kidney beans

0.25 cup Black beans

0.25 cup Cannellini beans

0.5 cup Cucumber

0.25 cup Red onion

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

0.5 tsp Dried oregano

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PREPARATION

1
Whisk the extra virgin olive oil, fresh lemon juice, sea salt, black pepper, and dried oregano in a small bowl until the dressing is fully emulsified.
2
In a large mixing bowl, combine the rinsed and drained red kidney beans, black beans, and cannellini beans.
3
Add the diced cucumber, finely chopped red onion, and cubed cooked chicken breast to the bean medley.
4
Drizzle the lemon-herb vinaigrette over the salad and toss gently to ensure every ingredient is evenly coated.
5
Fold in the freshly chopped parsley and allow the salad to rest for 10 minutes in the refrigerator before serving to let the flavors meld.