Courtesy of: Deanna Mollicone
1 can (15 ounces) READ 3 Bean Salad
1-1/2 cups elbow macaroni, uncooked
2 cups chopped English cucumber
1 package (10.5 ounces) cherry tomatoes
2 teaspoons extra virgin olive oil
1 package (8 ounces) tempeh
1 tablespoon low-sodium soy sauce or coconut aminos
1 tablespoon maple syrup
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/2 cup crumbled feta cheese
1 large avocado, diced
1/4 cup extra virgin olive oil
2 tablespoons plus 2 teaspoons champagne vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon honey
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Makes 6 servings.
Drain bean salad. Discard liquid.
Cook macaroni according to package directions. Drain and place in large bowl.
Add bean salad, cucumber and tomatoes to bowl with macaroni. Toss to combine.
For dressing, in small bowl, combine 1/4 cup oil, the vinegar, mustard, lemon juice, honey, red pepper flakes, salt and pepper, stirring with a whisk until well combined. Pour vinaigrette onto salad, tossing to coat. Set aside.
Heat large skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Crumble tempeh into pan; cook 5 minutes or until tempeh is lightly toasted, stirring frequently.
Meanwhile, in small bowl, combine soy sauce, syrup, smoked paprika and garlic powder, stirring with a whisk until well combined. Pour over tempeh, tossing to coat. Cook 3 minutes or until edges are crisp, stirring occasionally.
Top salad with cheese, avocado and tempeh.
Nutrition information per serving (1/6 of recipe): 405 calories; 14g protein; 41g carbohydrate; 22g fat; 475mg sodium; 10mg cholesterol; 6g dietary fiber; 2.87mg iron; 0.31mg thiamin; 640.29IU vitamin A; 13.05mg vitamin C.