This is a variation of a recipe from the American Diabetes Association’s book, Vegetarian Pleasures. It is high-fiber and, more importantly, packs a punch for the taste buds. (My husband loves this dish!)
Marinated Black Bean and Tempeh Salad
Ingredients:
4 oz. (1/2 block) tempeh, crumbled
2 15 oz. cans black beans, drained and rinsed
1 10 oz. package frozen corn, thawed
4 cloves garlic, minced
1 large red pepper, chopped
l large green pepper, chopped
1/2 purple onion, chopped
1 tablespoon fresh basil, chopped
1/3 cup balsamic vinegar
1/3 cup olive oil
Combine all the ingredients and mix well. Cover and refrigerate for at least 3 hours before serving.
Yield: 10 servings (1/2 cup=1 serving)
What is Tempeh?
(pronounced TEM-pay)
Tempeh is a fermented soy product similar to tofu and is a chief food source in Indonesia. Unlike tofu, the entire soy bean is contained in tempeh, making it even more nutritious than tofu. It is an excellent meat substitute and has a nutty-flavor; however, it easily absorbs other flavors in dishes. Tempeh can be marinated, grilled and stir-fried. Find tempeh in asian groceries and health food stores.
(I found it at Fred Meyer in their refrigerated organic foods section.)
Just as I was going to ask what is tempeh, you named it and you told me where I could find it. I am going to make the lentil chili (vegetarian) for my visiting family this Sunday and this, too, sounds like something I can make.
Oh thank you! I JUST got some tempeh and was looking for a good recipe to use it in. Will definitely make this, thanks!
This black bean tempeh salad looks great! Thanks for sharing
this salad looks really good!! and healthy too! well done
jen