Go Back
–+ servings
Fresh green beans salad
Print Recipe
No ratings yet

A tasty salad recipe with tempeh & fresh green beans

A tasty salad recipe with tempeh & fresh green beans that's simple, delicious, and easy to make. This salad is fresh & full of fiber for weight loss.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American, anti-inflammatory, French, Mediterranean, plant-based, Vegan
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: cucumber salad, fresh green beans recipe, green beans recipe, green beans salad, mizuna, salad recipe, tempeh recipes, weightloss salad
Servings: 4 people
Calories:
Author: Githu
Cost: 15$

Equipment

  • Chopping board
  • Sharp knife
  • Big salad bowl
  • A platter
  • Salad spoons to toss the salad
  • Small bowl
  • Small jar with a rid
  • A pan or saucepan

Ingredients

Marinating tempeh

  • 300 grams pasteurized tempeh
  • 3 tablespoon balsamic vinegar (nonsugared)
  • 2 tablespoon soy/teriyaki sauce (nonsugared)

Balsamic dressing

  • 3 tablespoons balsamic vinegar
  • 4 tablespoons cold-press olive oil
  • ½ teaspoon salt

Green beans salad

  • 250 grams Sliced, cooked then cooled green beans
  • ½ small melon (peeled and diced)
  • ½ cup diced radishes of your choice
  • 1 medium English cucumber (sliced)
  • some mizuna leaves
  • a handful of mâche or any lettuce of your choice
  • dust of baking powder & salt to cook green beans

Instructions

Crunchy fresh green beans

  • Clean fresh green beans and chop the edges. Slice the beans into bite sizes
  • You can steam your green beans or
  • Add them with just a little amount of water into an already heating pan
  • Add a dust of baking powder and salt then toss and cover to cook the green beans
  • Keep tossing now and then
  • Cook for 3-4 minutes, remove from the pan, transfer the beans into a bowl or container that you can submerge into your kitchen sink
  • Add water and ice into your sink, place the bowl with beans into the sink, this will cool the beans fast. Place the beans in the freezer for 15mins. See notes below

Marinated tempeh

  • Mix the balsamic vinegar with soy/teriyaki sauce in a bowl
  • Cut the tempeh into small cubes. Put add them into the bowl with the sauce and mix gently. Cover and keep in your fridge as you work on the rest of the salad.

Balsamic dressing

  • Put all the ingredients in a small jar with a rid, shake vigorously to mix them. Set a side

Salad

  • Clean all your vegetables. Pay particular attention to the mâche salad as it can hold some sand
  • Prepare the cucumber, melon, radishes, & mizuna by chopping, dicing, and slicing them
  • You can put the ingredients on a platter for a buffet, placing the balsamic dressing on the side.
  • Otherwise, you can add all the ingredients and toss them into a salad with the balsamic dressing in a big salad bowl
  • I hope you'll enjoy this salad.

Notes

Notes:
  • Cook green beans ahead of time or the day before. Time for cooking green beans isn't included in the recipe.
  • You can also marinate tempeh hours before.