SIGHI Foods
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Edit Bean Salad Meal Prep (High-Protein, No-Cook Wonder)
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This bean salad meal prep is your weekly lunch hero—packed with plant-based protein, crunchy veggies, and a zesty vinaigrette that actually tastes good. No stove drama, just beans, feta, and flavor doing the heavy lifting while you pretend it was hard work.
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if frozen, cooked and cooled
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150g
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finely minced
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quartered
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Instructions
Step 1
Cook and Cool Edamame: If using frozen shelled edamame, boil or steam it for 3 to 5 minutes. Drain and rinse with cold water to cool quickly.
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Step 2
Chop the Veggies: Dice the cucumber and onion, quarter the cherry tomatoes, and chop the parsley and olives. Lay it all out and admire your knife skills.
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Step 3
Mix the Salad: In a large mixing bowl, combine the cannellini beans, chickpeas, cooked edamame, cucumber, onion, tomatoes, olives, feta cheese, and parsley. Gently mix it all together.
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Step 4
Whisk the Dressing: In a small bowl, whisk the vinegar, lemon juice, olive oil, honey, garlic, Dijon mustard, Italian seasoning, and salt until smooth and emulsified.
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Step 5
Dress It Up: Pour the vinaigrette over the salad. Use a spoon or spatula to toss gently, making sure everything gets coated without smashing the beans.
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Step 6
Taste and Adjust: Give it a quick taste. Want more tang? Add a little more lemon juice or vinegar. Salt fiend? Go for it.
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Step 7
Pack It Up: Spoon the salad into airtight meal prep containers. Store in the fridge for up to 4 days. Give it a good stir or shake before eating, since the dressing likes to settle at the bottom.
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