Guest guest Posted November 21, 2009 Report Share Posted November 21, 2009 This is another one that I love. I put it on top of salad, whole grain toast, or just eat it out of a bowl. I have made it exactly like below and also using Kidney Beans, Black Beans and Chick Peas. I liked this version better than with the green beans as shown here. Linda Seared Tempeh and Three-Bean Salad Return to Previous Page *4 servings* *Description* Tempeh is a flavorful soybean product that provides ample protein, fiber, and vitamins. In this warm salad, it combines with a colorful variety of beans and a handful of great summer veggies. This recipe is very flexible: You can use black beans instead of kidney and add whatever fresh vegetables you have on hand. Additional fresh herbs, like basil and cilantro, also make a good match. Prep time: 15 minutes Start to finish: 20minutes *Ingredients* 2 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 3 teaspoons low-sodium soy sauce 2 teaspoons Dijon mustard 2 garlic cloves, minced 1â?„8 teaspoon freshly ground black pepper 1â?„8 teaspoon granular sugar substitute 1 (15-ounce) can kidney beans, rinsed and drained 1 (15-ounce) can white beans, rinsed and drained 12 ounces green beans, trimmed and cut into 1-inch pieces 1 (8-ounce) package three-grain or regular tempeh, cut into 1â?„4-inch cubes 4 scallions, thinly sliced 1â?„4 cup chopped fresh parsley 1 cup cherry tomatoes, halved *Instructions* In a large bowl, whisk together lemon juice, oil, 1 teaspoon of the soy sauce, mustard, garlic, pepper, and sugar substitute. Add kidney beans and white beans; stir to combine. Bring a large saucepan of lightly salted water to a boil. Add green beans, return to a boil, and cook until crisp-tender, about 2 minutes. Drain in a colander and immediately run under very cold water to stop cooking. Drain again and pat dry. Add to the bowl with other beans and toss to combine. Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add tempeh and remaining 2 teaspoons soy sauce. Cook, turning occasionally, until tempeh is browned on all sides, 4 to 6 minutes. Transfer tempeh to the bowl with beans and add scallions and parsley; toss to combine. Divide salad among 4 plates, top with tomatoes, and serve warm. *Nutritional Information:* 340 calories 6 total fat (1.5 g sat) 53 g carbohydrate 19 g protein 15 g fiber 440 mg sodium Quote Link to comment Share on other sites More sharing options...
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