A Zesty, Protein-Packed Salad for Any Occasion!
Tired of boring salads? Craving something that’s both incredibly fresh and seriously satisfying? This Salsa Verde Tempeh and Black Bean Rice Salad is your answer! It’s a vibrant explosion of textures and zesty flavors, packed with plant-based protein to keep you energized. It’s the perfect make-ahead dish for weekday lunches, a colorful side for a potluck, or a light yet filling dinner. The combination of savory tempeh, hearty beans, and crisp veggies tossed in a simple lime-cumin vinaigrette is simply irresistible.
Ingredients
• Prep: 30 minutesCool: 20 minutesMakes: 6 to 8 servingsFor the Rice & Tempeh:
• 2 cups / 475 ml water
• 1/2 tsp / 3 g salt
• 1 cup / 185 g uncooked long-grain white rice
• 1 8-ounce / 227 g package tempeh, cubed
• 1/2 cup / 120 ml salsa verdeFor the Salad & Dressing:
• 1 15-ounce / 425 g can black beans, rinsed and drained
• 1 cup / 165 g frozen whole kernel corn, thawed
• 1 cup / 180 g chopped tomato
• 1/2 cup / 75 g chopped red onion
• 1/4 cup / 10 g snipped fresh cilantro
• 1 fresh jalapeño, seeded and finely chopped
• 2 tbsp / 30 ml olive oil
• 2 tbsp / 30 ml fresh lime juice
• 1 tsp / 2 g ground cumin
• 1/2 cup / 55 g crumbled vegan feta or cotija-style cheese
• Lime wedges, for serving (optional)
Instructions
1. Cook the rice. In a medium saucepan, bring the water and salt to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and all the liquid has been absorbed. Fluff with a fork, then spread it on a baking sheet to cool to room temperature quickly.2. Sauté the tempeh. While the rice cools, heat a large skillet over medium heat. Add the cubed tempeh and salsa verde. Cook, stirring frequently, for about 8 minutes until the tempeh is heated through and has absorbed most of the zesty salsa. Remove from the heat and set aside to cool.3. Mix the salad base. In a large mixing bowl, combine the rinsed black beans, thawed corn, chopped tomato, red onion, cilantro, jalapeño, olive oil, fresh lime juice, and ground cumin. Stir well to combine.4. Combine and serve. Add the cooled rice and tempeh mixture to the large bowl with the vegetables. Gently toss everything together until well combined. Top with the crumbled vegan cheese. Serve immediately, or cover and chill for up to 24 hours. Garnish with extra lime wedges if desired.
Nutritional Information
• Serving Size: 1 of 8 servingsCalories: 331Total Fat: 10gSaturated Fat: 2gSodium: 506mgCarbohydrates: 48gFiber: 5gProtein: 17g*Note: is an estimate and may vary depending on the specific used, especially the brand of vegan cheese.
Pro Tips
• When working with jalapeños, wear gloves to protect your skin and eyes from the volatile oils. If you don’t have gloves, wash your hands thoroughly with soap and warm water immediately after handling.
• For easy meal prep, cook the rice and tempeh ahead of time. Store them in separate airtight containers in the fridge. When you’re ready to eat, just toss everything together with the fresh veggies.
• To deepen the flavor, lightly toast the tempeh cubes in a dry skillet for a few minutes before adding the salsa verde. This gives them a nuttier, more complex taste.
• Feel free to customize! Add diced avocado for creaminess, roasted sweet potato for a touch of sweetness, or a handful of chopped bell peppers for extra crunch and color.
FAQ
Q: Is this tempeh and black bean salad a good source of vegetarian protein
A: Absolutely! This salad is packed with plant-based protein. The primary sources are tempeh, a fermented soybean product, and black beans. A single serving provides approximately 17 grams of protein, making it a very satisfying and energizing meal.
Q: Can I make this salad soy-free or without tempeh
A: Yes, you can easily make this salad soy-free. Instead of tempeh, try using a can of rinsed and drained chickpeas or lentils. Sauté them with the salsa verde just as you would the tempeh for a delicious, protein-rich alternative.
Q: How long does this vegetarian rice salad last in the fridge
A: This salad is perfect for meal prep. When stored in an airtight container in the refrigerator, it will stay fresh and delicious for up to 4 days. The flavors actually meld together and become even better overnight.
Q: Can I use a different grain instead of white rice
A: Of course! This salad is very versatile. You can easily substitute the white rice with brown rice for more fiber, or use quinoa for a complete protein boost. Farro or barley would also work well, adding a pleasant chewy texture. Just be sure to cook the grain according to its package directions and let it cool before mixing.
