Lemon + Thyme 5 Bean Salad
Trying to find healthy "work friendly" lunches is always a headache. For this week I'm making a huge batch of this colorful raw bean salad!
The beans I chose are: Edamame, black beans, green beans, kidney beans, and black eyed peas. Adding fresh peppers and cucumber gives the salad a bright flavor & added nutrients!
Other bean options: Lentils, chickpeas, navy beans ext.
Either eat this bean salad plain or add to grilled chicken for extra protein!
Sunday meal prepping has become the norm in our house. If you took a peak at "10/26 Meal Plan post" you'll see this meal is what I have planned to eat for lunch this week. You'll also notice how I like to structure my meals.
YES, I do eat the same thing for breakfast and lunch everyday for one week, then on Sunday I create a new plan for the next week.
- 1 can red kidney beans
- 1 can black beans
- 1/2 cup green beans
- 1 can black eyed peas
- 1/2 cup shelled edemame
- 1 yellow pepper
- 1 orange pepper
- 1/2 seedless cucumber
- 1 small red onion
- Juice of 2 lemons
- 2 tbsp red wine vinegar
- olive oil to taste
- 1 bunch fresh thyme
- For the dressing, either finely chop onion (or add to food processor for a speedier prep) and add remaining ingredients.
- Dice produce and combine with the beans into a large bowl + add dressing until salad is evenly coated. Store in the fridge (either in a large bowl or individual tupperware containers)
- I like to add this salad with grilled chicken breast.
NUTRITIONAL INFO: Recipe makes 5-6 servings, nutritional info for 1 serving (plus 4 oz grilled chicken)| Calories: 480, Carbs: 43g, Fat: 14g, Protein 49 g
If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!