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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Green Bean Salad with Grilled Corn & Smoky Tempeh

Green Bean Salad with Grilled Corn & Smoky Tempeh

5 from 1 vote

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This green bean salad with grilled corn is a delicious and nutritious dish that combines fresh vegetables, smoky flavours, and protein-rich tempeh.

Green Bean Salad with Grilled Corn & Smoky Tempeh

This green bean salad with grilled corn is a delicious and nutritious dish that combines fresh vegetables, smoky flavours, and protein-rich tempeh. Tossed in a punchy caper vinaigrette, it is filled with wonderful flavours.

You can serve it on its own for a light lunch or as a side dish for something a bit more substantial. It pairs well with pasta or grain dishes, soups, and grilled mushrooms, as well as sandwiches and wraps.

Like my Corn and Potato Chowder, this is a delicious recipe to make in the autumn.

Other salads you might want to try:

  • Vegan Potato Salad Recipe
  • Heirloom Tomato Salad
  • Grilled Halloumi Salad with Nectarines
  • Fennel & Apple Salad
  • Lentil Tabbouleh

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In this post

  • Other salads you might want to try:
  • Using tempeh bits instead of bacon bits
  • How to make this Green Bean Salad
    • Cook the green beans
    • Grill the corn
    • Prepare the tempeh marinade
    • Cook the tempeh bits
    • Make the caper vinaigrette
    • Cut the corn kernels off the cobs
    • Build this green bean salad
  • Watch how to make this recipe
  • Frequently Asked Questions about this green bean salad
  • 3 Must-Try Salad Recipes
  • Other posts you might enjoy reading

Using tempeh bits instead of bacon bits

Smoky tempeh bits make a fantastic topping for this salad. Quick and easy to make, they add both texture and flavour and are a wonderful protein-packed addition that can replace traditional bacon bits.

Tempeh itself is a traditional Indonesian food made from fermented soybeans. It has a nutty flavour, and firm texture, and is a good source of plant-based protein. Tempeh is often used as a meat substitute in vegetarian and vegan dishes due to its versatility.

How to make this Green Bean Salad

Cook the green beans

The first step to make this green bean salad is to cook the green beans in salted water for about 1 to 4 minutes. Once cooked. they should still have a bite. The cooking time will depend on the size of the green beans. When done drain and run under cold water.

Rinsing green beans under cold water immediately after cooking helps to cool them down rapidly, stopping the cooking process. This ensures that the beans don’t become overcooked, mushy, or lose their vibrant colour. This is the best way to ensure they preserve their crisp texture.

Green Bean Salad - cook the beans

Grill the corn

To prepare the corn for grilling, remove and discard the husks and silk.

Prepare the corn

Then brush the corn with olive oil and season with salt and pepper. Please the cobs on an oven tray and, turning them over regularly, grill the corn until charred all over. This should take around 15 minutes.

Green Bean Salad

Prepare the tempeh marinade

To prepare the tempeh marinade, mix together the soy sauce, maple syrup, oil, liquid smoke, smoked paprika, and garlic.

Green Bean Salad

Cook the tempeh bits

To prepare the tempeh, you first need to cut it into small chunks, about the size of bacon bits.

Green Bean Salad

Then heat some oil in a large frying pan over medium to high heat. Stirring often, fry the tempeh bits until golden all over. Once the tempeh bits are cooked, pour the marinade in the frying pan. Stirring often, cook over medium heat until the liquid has evaporated and the tempeh bits are coated all over. Remove from the heat, cover, and set aside.

Cook the tempeh step 4

Make the caper vinaigrette

To make the caper vinaigrette whisk together the Dijon mustard, olive oil, apple cider vinegar, chopped capers, and grated garlic clove. Adjust the seasoning with sugar, salt, and pepper.

Green Bean Salad - Make the caper vinaigrette

Cut the corn kernels off the cobs

When the corn is charred all over, remove it from the oven and leave it to cool for a few minutes. Using a sharp knife, cut the corn kernels off the cobs.

Green Bean Salad - Cut the corn kernels off the cobs

Build this green bean salad

Once you are ready to build the salad, place the charred corn in a salad bowl with the green beans and tomatoes. Add the caper vinaigrette, tempeh bits, and freshly chopped parsley and dill. Mix everything together until well combined. Serve straight away or cover and refrigerate for later.

I hope you enjoy this Green Bean Salad with Grilled Corn & Smoky Tempeh as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

Green Bean Salad - Build the salad

Watch how to make this recipe

YouTube video
Green Bean Salad

Green Bean Salad with Grilled Corn & Smoky Tempeh

This green bean salad with grilled corn is a delicious and nutritious dish that combines fresh vegetables, smoky flavours, and protein-rich tempeh.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 12 minutes mins
Cook Time 18 minutes mins
Total Time 30 minutes mins
Course Salads
Cuisine French
Servings 4 people
Calories 287 kcal

Equipment

1 large saucepan
1 frying pan
1 mixing bowl
1 salad bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 300 g green beans trimmed
  • 2 ears of corn
  • olive oil
  • 225 g cherry tomatoes halved
  • 4 Tbsp freshly chopped parsley
  • 2 Tbsp freshly chopped dill
  • Salt & pepper

FOR THE TEMPEH BITS

  • 2 Tbsp low sodium soy sauce
  • 1 Tbsp maple syrup
  • 1/2 tablespoon olive oil + extra for frying
  • 3/4 tsp hickory liquid smoke
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 100 g tempeh

FOR THE CAPER VINAIGRETTE

  • 1 ½ teaspoons Dijon mustard
  • 4 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp capers chopped
  • 1 garlic clove grated
  • sugar
  • salt & pepper
(Switch on to prevent your screen from going dark)

Instructions
 

  • Heat some salted water in a pan and cook the green beans until done, about 1 to 4 minutes. They should still have a bite. The cooking time will depend on the size of the green beans. When done drain and run under cold water. Set aside.
    300 g green beans
  • In the meantime, heat the grill to medium. Remove and discard the husks and silk of the ears of corn.
    2 ears of corn
  • Brush the corn with olive oil. Season with salt and pepper. Please the cobs on an oven tray and, turning them over regularly, grill the corn until charred all over. This should take around 15 minutes. (Alternatively, you can grill the corn on the BBQ).
    olive oil, Salt & pepper
  • Prepare the tempeh marinade: Mix together the soy sauce, maple syrup, oil, liquid smoke, smoked paprika, and garlic. Set aside.
    2 Tbsp low sodium soy sauce, 1 Tbsp maple syrup, 1/2 tablespoon olive oil + extra for frying, 3/4 tsp hickory liquid smoke, 1/2 tsp smoked paprika, 1/4 tsp garlic powder
  • Cut the tempeh into small chunks, about the size of bacon bits. Heat some oil in a large frying pan over medium to high heat. Stirring often, fry the tempeh bits until golden all over.
    100 g tempeh
  • Once the tempeh bits are cooked, pour the marinade in the frying pan. Stirring often, cook over medium heat until the liquid has evaporated and the tempeh bits are coated all over. Remove from the heat, cover, and set aside.
  • Make the caper vinaigrette: except for the sugar, whisk all the ingredients together. Adjust the seasoning with sugar, salt, and pepper. Set aside.
    1 ½ teaspoons Dijon mustard, 4 Tbsp olive oil, 2 Tbsp apple cider vinegar, 3 Tbsp capers, 1 garlic clove, sugar, salt & pepper
  • When the corn is charred all over, remove it from the oven and leave it to cool for a few minutes. Using a sharp knife, cut the corn kernels off the cobs.
  • Build the salad: Place the charred corn in a salad bowl with the green beans and tomatoes. Add the caper vinaigrette, tempeh bits, and freshly chopped parsley and dill. Mix everything together until well combined. Serve straight away or cover and refrigerate for later.
    225 g cherry tomatoes, 4 Tbsp freshly chopped parsley, 2 Tbsp freshly chopped dill

Video

YouTube video

Nutrition

Serving: 250gCalories: 287kcalCarbohydrates: 23gProtein: 9gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.003gSodium: 337mgPotassium: 587mgFiber: 4gSugar: 10gVitamin A: 1345IUVitamin C: 31mgCalcium: 80mgIron: 3mg
Keyword corn, green bean, salad, tempeh

Find this recipe online:

Green Bean Salad with Grilled Corn & Smoky Tempeh

https://theflexitarian.co.uk/recipe-items/green-bean-salad-with-grilled-corn-smoky-tempeh/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Frequently Asked Questions about this green bean salad

Can I substitute fresh green beans with canned or frozen green beans?

Both canned and frozen green beans work, but I prefer using frozen as canned beans can be a little too soft.

Can I substitute fresh corn with canned or frozen corn?

Yes, you can! If you are using canned or frozen corn, make sure you grill it first in a non-stick skillet with a drizzle of vegetable oil until the kernels are nicely browned and charred on all sides. 

How long will this green bean salad keep?

Any leftovers will keep for up to 3 days in the fridge in an airtight container. When ready to serve, give it a good toss and serve chilled or at room temperature.

Where can I buy tempeh?

Tempeh is generally available in the refrigerated section of supermarkets, often near tofu and other plant-based protein products. You can also find it in health food stores, Asian stores as well as at various online retailers. I tend to stock up at my local Asian supermarket that stocks tempeh in its frozen aisle.

Where can I buy liquid smoke?

You can buy liquid smoke in supermarkets or online. You’ll typically find it in small bottles, that once opened can be kept in the fridge. There are different flavours available, such as hickory. Liquid smoke can be a great addition to your pantry if you want to add smoky flavours to vegetarian or vegan recipes.

3 Must-Try Salad Recipes

Green Bean Salad

CHARRED CORN SALAD [VEGAN] [GLUTEN FREE]

Green Bean Salad

SUMMER BERRY SALAD [VEGETARIAN] [GLUTEN FREE]

AVOCADO AND BEAN SALAD [VEGAN] [GLUTEN FREE]

AVOCADO AND BEAN SALAD [VEGAN] [GLUTEN FREE]

Other posts you might enjoy reading

  • A Little Bit: Fresh-tastic Dips You’ll Find Hard To Resist
  • Tofurky Launches Protein-Packed Vegan Sandwiches
  • Zesty Chickpea & Broccoli Salad With Curried Vinaigrette [vegan] [gluten free]
  • Roasted Butternut Squash, Broccoli and Lentil Salad With Tahini Dressing
  • Corn Fritters with Sweet Chilli Dip [vegetarian]
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Recipe September 15, 2023 · Created by: The Flexitarian Leave a Comment

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