Name: Zesty Tuna and Red Bean Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Canned wild-caught tuna; 0.5 cup Canned red kidney beans; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.25 cup Diced celery; 2 tbsp Diced red onion; 1 tbsp Chopped fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano

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

YOUR SOLIN GENERATED RECIPE

Zesty Tuna and Red Bean Salad

Flaky wild-caught tuna tossed with creamy red beans and crisp celery in a bright, citrusy dressing for a refreshing and protein-packed crunch.

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NUTRITION

Protein

53.3g

Fat

16.5g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Canned wild-caught tuna

0.5 cup Canned red kidney beans

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 cup Diced celery

2 tbsp Diced red onion

1 tbsp Chopped fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

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PREPARATION

1
Drain the canned tuna and red kidney beans thoroughly to ensure the salad remains crisp and not watery.
2
In a medium mixing bowl, flake the tuna with a fork until you reach your desired texture.
3
Add the rinsed red beans, diced celery, and diced red onion to the bowl with the tuna.
4
In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, black pepper, and dried oregano to create the dressing.
5
Pour the citrus dressing over the salad ingredients and toss gently until everything is evenly coated.
6
Fold in the freshly chopped parsley and serve immediately or refrigerate for 30 minutes to allow the flavors to deepen.