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Southwestern Salad with Tempeh
Ingredients
1/2 cup freshly chopped cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice 2 or 3 dashes hot sauce (recommended: Tabasco)
1 bag chopped romaine
1 large ripe avocado, peeled and diced
2 cups fresh or frozen corn kernels, thawed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 cup Campari tomatoes, quartered
1 red bell pepper, diced
1 orange bell pepper, diced
1 jalapeno, minced
Kosher salt and freshly ground black pepper
2 tempeh burgers
Cooking spray
Tony Chachere's Cajun Seasoning, to taste
Directions 1. In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce. 2. In a large serving bowl, add the romaine through salt and pepper, to taste. 3. On a preheated grill or George Foreman, spray both sides of tempeh with cooking spray and season with Cajun seasoning. Grill for 5 minutes or until cooked through. Slice and top your portion of salad with about four slices. 4. Pour about two tablespoons of dressing over the top. |
