Vegan Summer Three Bean Salad With Tofu And Soy Vinaigrette Recipes

VEGAN SUMMER THREE-BEAN SALAD WITH TOFU AND SOY VINAIGRETTE

Vegan Summer Three-Bean Salad With Tofu and Soy Vinaigrette image

Provided by Elaine Louie

Categories dinner, lunch, salads and dressings

Time 1h

Yield 4 main course or 6 appetizer servings

Number Of Ingredients 19

Ingredients

For the tofu-soy vinaigrette:
1 cup silken tofu
1/2 cup soy sauce
2 tablespoons sugar
2 tablespoons sambal oelek chili paste
2 tablespoons sherry vinegar
1 tablespoon sesame oil
1 cup canola oil
For the radishes and beans:
1 pound radishes, preferably a mix of different kinds, trimmed and thinly sliced
Salt
2 pounds fresh beans, preferably a mix of three kinds, such as green, yellow wax, and Romano, or haricot verts, snow peas and sugar snap peas, trimmed
For the tofu croutons:
4 cups vegetable oil, or as needed
2 tablespoons cornstarch
1/2 pound firm tofu, patted dry and cut into 1/2-inch cubes
Salt
1 to 2 tablespoons black sesame seeds, lightly toasted
1 to 2 tablespoons white sesame seeds, lightly toasted.

Steps:

For the tofu-soy vinaigrette: In a blender, combine the tofu, soy sauce, sugar, sambal oelek, vinegar and sesame oil. Blend until smooth. With the motor running at medium-low speed, slowly add the canola oil; the vinaigrette will become very thick. May be covered and refrigerated for up to a week.
For the beans and radishes: Prepare two bowls of ice mixed with water. Place the sliced radishes in one of the ice baths. Bring a large pot of heavily salted water to boil. Add the beans and boil until they are crisp-tender, about 4 minutes. Drain under cold water, then place in the remaining ice bath to chill. Drain well and set aside.
For the tofu croutons: Pour oil into a wok or small deep-fryer over high heat, and heat to 350 degrees. Meanwhile, put cornstarch into a wide, shallow bowl, and add tofu, tossing gently to coat. Working in batches, if needed, deep-fry the tofu until golden and crispy, 5 to 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Season with salt, and set aside.
Drain the radishes well, and place in a large bowl. Add blanched beans, and toss to mix. Add vinaigrette to taste, reserving any excess for another use. Mix well, and season with salt to taste. To serve, place in individual serving plates or bowls, top with tofu croutons, and sprinkle with black and white sesame seeds.

3-BEAN SALAD WITH LEMON VINAIGRETTE

3-Bean Salad with Lemon Vinaigrette image

Provided by Trisha Yearwood

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 cloves garlic
1/3 cup lemon juice
1 teaspoon ground cumin
1 teaspoon honey
1 teaspoon Dijon mustard
2/3 cup extra-virgin olive oil
Salt and pepper
3 stalks celery, finely chopped
1 bunch green onions, green parts only, finely chopped
One 15-ounce can black beans, drained
One 15-ounce can red kidney beans, drained
One 15-ounce can white beans, drained
Salt and pepper
3 tablespoons chopped fresh parsley

Steps:

For the lemon vinaigrette: Using a rasp grater, grate the garlic into a bowl. Add the lemon juice, cumin, honey and Dijon. Whisk in the olive oil and season with salt and pepper.
For the 3-bean salad: Mix the celery, green onions, black beans, kidney beans and white beans in a large bowl.
Dress the salad with 1/4 cup of the vinaigrette and toss well. Season with salt and pepper and toss with the parsley.

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