This green bean salad with grilled corn is a delicious and nutritious dish that combines fresh vegetables, smoky flavours, and protein-rich 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
In this post
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.
Grill the corn
To prepare the corn for grilling, remove and discard the husks and silk.
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.
Prepare the tempeh marinade
To prepare the tempeh marinade, mix together the soy sauce, maple syrup, oil, liquid smoke, smoked paprika, and garlic.
Cook the tempeh bits
To prepare the tempeh, you first need to cut it into small chunks, about the size of bacon bits.
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.
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.
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.
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!
Watch how to make this recipe
Green Bean Salad with Grilled Corn & Smoky Tempeh
Equipment
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
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
Nutrition
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/
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Frequently Asked Questions about this green bean salad
Both canned and frozen green beans work, but I prefer using frozen as canned beans can be a little too soft.
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.
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.
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.
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.
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