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!