Seared Tempeh & Three Bean Salad

After a wonderful vacation in England & Croatia I am back in Boston. Having splurged on everything from clotted cream to octopus there, it is back to healthy vegan recipes for me. I got this recipe from the Southbeach Taste of Summer cookbook and just made a few tweaks. Perfect for a light supper or satisfying lunch.

Seared Tempeh & Three Bean Salad

• 1 lemon, juiced
• 1 tablespoon olive oil
• 3 teaspoons soy sauce
• 2 teaspoons Dijon mustard
• 2 minced garlic cloves
• 1/8 teaspoon pepper
• 1/8 teaspoon sugar substitute
• 1 can kidney beans, drained & rinsed
• 1 can white beans, drained & rinsed (I used half a can of garbanzo beans that I had leftover from dinner last night)
• 1 cup of green beans, trimmed and cut in 1 inch pieces
• 1 eight-ounce package of tempeh (I used three-grain)
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley

1. In a large bowl, juice the lemon, and whisk together with 1 tbsp. olive oil, 2 tsp. dijon, 1 tsp. soy sauce, the garlic, sugar, and pepper.
2. Add kidney & white beans, stir to combine.
3. Boil or steam green beans to crisp-tender (about 2 minutes). Drain and run under cold water immediately. Add to the bowl and stir together to combine.
4. Coat a skillet in olive oil spray and heat over medium-high. Add tempeh & remaining two teaspoons of soy sauce. Cook, turning occasionally until tempeh is cooked through, about 5 minutes.
5. When cooked, combine with bean salad and serve warm.
6. Garnish with chopped tomatoes and parsley.