Seared Tempeh and Three-Bean SaladThis recipe makes 4 servings
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
- 2 tablespoon lemon juice, fresh
- 1 tablespoon oil, olive, extra-virgin
- 3 teaspoon soy sauce, less sodium divided
- 2 teaspoon mustard, Dijon
- 2 clove(s) garlic minced
- 1 pinch pepper, black ground
- 1 pinch sugar substitute
- 1 can(s) beans, red kidney (15 ounces), drained and rinsed
- 1 can(s) beans, white kidney (15 ounces), drained and rinsed
- salt to lightly salt the water
- 12 ounce(s) beans, green trimmed and cut into 1" pieces
- 1 spray(s) cooking spray to coat pan
- 8 ounce(s) tempeh or three-grain, cut into 1/4" cubes
- 4 medium scallion(s) (green onions) thinly sliced
- 1/4 cup(s) parsley, fresh chopped
- 1 cup(s) tomato(es), cherry halved
- 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.
Have a great weekend