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Three-Bean Salad With Smoked Tofu And Mustard Vinaigrette Recipe - Cooking Index

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Three-Bean Salad With Smoked Tofu And Mustard Vinaigrette

Courses: Salads, Vegetarian
Serves: 1 people

Recipe Ingredients

1 1/2 cups 240g / 8.5ozGreen beans or
  Yellow wax beans or combination - trimmed, washed,
  And cut in half diagonally
1   Onion - thinly sliced (small)
2 teaspoons 10mlUmeboshi vinegar
1 tablespoon 15mlBrown rice vinegar
  = (or red wine vinegar)
1 1/3 teaspoons 6.7mlOlive oil
2 teaspoons 10mlDijon mustard
2 tablespoons 30mlChopped fresh flat-leaf parsley
1   Garlic clove - minced
1/4 cup 59mlCanned chickpeas - rinsed, drained
1/4 cup 40g / 1.4ozCanned kidney beans - rinsed, drained
4 oz 113gSmoked tofu - (to 6) - cubed
4 oz 113gIceberg lettuce leaves (large)

Recipe Instructions

Fill medium saucepan (that can be fitted with steamer basket) with 1 inch water. Place steamer basket in pan and put green and/or yellow wax beans in steamer. Bring water to a boil, cover and steam until tender, 4 to 5 minutes. Run beans under cold water; drain. Place in 2-quart mixing bowl and set aside.

In 1-quart saucepan, combine onion and vinegars. Cover and bring to a boil. Remove from heat; add olive oil, cover and let stand 10 to 15 minutes. Add mustard, parsley and garlic.

Add chickpeas and kidney beans to the green and/or yellow beans. Add seasoned onion mixture. Stir to coat. Add tofu and stir again. Arrange lettuce leaves on plate. Spoon bean and tofu mixture over lettuce.

This recipe yields 1 serving.

Per Serving: 317 Cal; 17g Prot; 9g Total Fat (1 Sat. Fat); 47g Carb.; 0mg Chol; 534mg Sod.; 16g Fiber.

Vegetarian Times, January 2001


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