Southwestern Rice and Bean Salad with Tempeh

PREP: 30 minutes COOL: 20 minutes MAKES 6 to 8 servings

2 cups water

1⁄2 teaspoon salt

1 cup uncooked long grain rice

1 8-ounce package tempeh (fermented soybean cake), cubed

1⁄2 cup salsa verde

1 14- to 15-ounce can black beans, rinsed and drained

1 cup frozen whole kernel corn, thawed

1 cup chopped tomato

1⁄2 cup chopped red onion

1⁄4 cup snipped fresh cilantro

1 fresh jalapeño chile pepper, seeded and finely chopped

2 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon ground cumin

2 ounces queso fresco or feta cheese, crumbled (1⁄2 cup)

Lime wedges (optional)

1 In a large saucepan bring the water and salt to boiling. Add rice and return to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let cool to room temperature. Set aside.

2 Meanwhile, in a large skillet combine tempeh and salsa. Cook, uncovered, over medium heat about 8 minutes or until tempeh is just tender and is well coated with the salsa, stirring frequently. Remove from heat. Cool tempeh mixture to room temperature. Set aside.

3 In a large bowl combine drained black beans, corn, tomato, onion, cilantro, jalapeño pepper, olive oil, lime juice, and cumin. Stir in rice and tempeh. Top with cheese. Serve immediately or cover and chill for up to 24 hours. If desired, garnish with lime wedges.

PER SERVING: 331 cal., 10 g total fat (2 g sat. fat), 0 mg chol., 506 mg sodium, 48 g carb., 5 g fiber, 17 g pro.


Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and nails well with soap and warm water.

make it vegan

Substitute desired soy cheese for the queso fresco.