Three-Bean Salad With Smoked Tofu And Mustard Vinaigrette

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Green beans or
		Yellow wax beans or combination - trimmed, washed,
		And cut in half diagonally
1		Onion - thinly sliced (small)
2 teaspoons	10ml	Umeboshi vinegar
1 tablespoon	15ml	Brown rice vinegar
		= (or red wine vinegar)
1 1/3 teaspoons	6.7ml	Olive oil
2 teaspoons	10ml	Dijon mustard
2 tablespoons	30ml	Chopped fresh flat-leaf parsley
1		Garlic clove - minced
1/4 cup	59ml	Canned chickpeas - rinsed, drained
1/4 cup	40g / 1.4oz	Canned kidney beans - rinsed, drained
4 oz	113g	Smoked tofu - (to 6) - cubed
4 oz	113g	Iceberg 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.

Source:
Vegetarian Times, January 2001

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