MENU
 
 
 
 

  • Three Bean Salad With Smoked Tofu And Mustard Vinaigrette

    0 votes
    Three Bean Salad With Smoked Tofu And Mustard Vinaigrette
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. green beans or possibly
    •     yellow wax beans or possibly combination trimmed, washed,
    •     and cut in half diagonally
    • 1 sm onion thinly sliced
    • 2 tsp umeboshi vinegar
    • 1 Tbsp. brown rice vinegar
    •     (or possibly red wine vinegar)
    • 1 1/3 tsp extra virgin olive oil
    • 2 tsp Dijon mustard
    • 2 Tbsp. minced fresh flat-leaf parsley
    • 1 x garlic clove chopped
    • 1/4 c. canned chickpeas rinsed, liquid removed
    • 1/4 c. canned kidney beans rinsed, liquid removed
    • 4 ounce smoked tofu - (to 6) cubed
    • 4 lrg iceberg lettuce leaves

    Directions

    1. Fill medium saucepan (which can be fitted with steamer basket) with 1 inch water. Place steamer basket in pan and put green and/or possibly yellow wax beans in steamer. Bring water to a boil, cover and steam till tender, 4 to 5 min. Run beans under cool water; drain. Place in 2-qt mixing bowl and set aside.
    2. In 1-qt saucepan, combine onion and vinegars. Cover and bring to a boil. Remove from heat; add in extra virgin olive oil, cover and let stand 10 to 15 min. Add in mustard, parsley and garlic.
    3. Add in chickpeas and kidney beans to the green and/or possibly yellow beans. Add in seasoned onion mix. Stir to coat. Add in tofu and stir again. Arrange lettuce leaves on plate. Spoon bean and tofu mix over lettuce.
    4. This recipe yields 1 serving.

    Similar Recipes

    Leave a review or comment