Green Bean and Tempeh Potato Salad
Ingredients:
- 1 8-ounce package of tempeh, cubed
- 2 1/2 pounds potatoes (any kind), unpeeled and cubed
- 1 cup green beans, washed, with ends snapped off, and chopped
- 2/3 cup rice vinegar
- 1/3 cup olive oil
- 1/4 cup Dijon mustard
- 1/4 cup maple syrup
- 5 green onions, finely chopped
- parsley to garnish
- 2 Tablespoons olive oil for the pan
Directions:
Fill a large pot with salted water. Place cubed potatoes in the pot. Bring to a boil, then reduce heat to simmer. Simmer gently for about 12 minutes, or until potatoes are tender when pierced with a fork. Add the green beans to the pot with the potatoes about the last three-to-five minutes of cooking time, just long enough to make the beans crispy-tender, but not mushy. (You could also simmer the beans in a separate pot if you wish.) Drain the potatoes and beans.
While potatoes are simmering, pour 2 tablespoons of olive oil into a skillet. Heat to medium. Place the tempeh in the skillet and lightly brown it, stirring often, for about 5-7 minutes.
In a large bowl, whisk together the vinegar, oil, mustard, and maple syrup. Add the tempeh, potatoes, and green beans. Gently stir until everything is combined. Salt and pepper to taste. Top with a tablespoon or two of chopped fresh parsley. Enjoy!
