INGREDIENTS
- 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
Dressing:
- 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
DIRECTIONS
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
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.
