Three-Bean Salad with Smoked Tofu and Mustard Vinai

Name: Three-Bean Salad with Smoked Tofu and Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups green beans or yellow wax beans, or combination, trimmed, washed and cut in half diagonally; 1 small onion, thinly sliced; 2 tsp. umeboshi vinegar; 1 Tbs. brown rice vinegar or red wine vinegar; 1 ⅓ tsp. olive oil; 2 tsp. Dijon mustard; 2 Tbs. chopped fresh flat-leaf parsley; 1 clove garlic, minced; ¼ cup canned chickpeas, rinsed and drained; ¼ cup canned kidney beans, rinsed and drained; 4 to 6 oz. smoked tofu, cubed; 4 large iceberg lettuce leaves

Servings: persons

1 ½ cups green beans or yellow wax beans, or combination, trimmed, washed and cut in half diagonally
1 small onion, thinly sliced
2 tsp. umeboshi vinegar
1 Tbs. brown rice vinegar or red wine vinegar
1 ⅓ tsp. olive oil
2 tsp. Dijon mustard
2 Tbs. chopped fresh flat-leaf parsley
1 clove garlic, minced
¼ cup canned chickpeas, rinsed and drained
¼ cup canned kidney beans, rinsed and drained
4 to 6 oz. smoked tofu, cubed
4 large iceberg lettuce leaves

1
Fill medium saucepan (that can be fitted with steamer basket) with 1 inch water.
2
Place steamer basket in pan and put green and/or yellow wax beans in steamer.
3
Bring water to a boil, cover and steam until tender, 4 to 5 minutes.
4
Run beans under cold water; drain.
5
Place in 2-quart mixing bowl and set aside.
6
In 1-quart saucepan, combine onion and vinegars.
7
Cover and bring to a boil.
8
Remove from heat; add olive oil, cover and let stand 10 to 15 minutes.
9
Add mustard, parsley and garlic.
10
Add chickpeas and kidney beans to the green and/or yellow beans.
11
Add seasoned onion mixture.
12
Stir to coat.
13
Add tofu and stir again.
14
Arrange lettuce leaves on plate.
15
Spoon bean and tofu mixture over lettuce.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups green beans or yellow wax beans, or combination, trimmed, washed and cut in half diagonally, 1 small onion, thinly sliced, 2 tsp. umeboshi vinegar, 1 Tbs. brown rice vinegar or red wine vinegar, and more.

Yes, Three-Bean Salad with Smoked Tofu and Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Three-Bean Salad with Smoked Tofu and Mustard Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions