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Extra Fine Green Bean and Lentil Salad

Extra Fine Green Bean and Lentil Salad
Portions 4
Preparation Time
Cooking Time
Ingredients
- ½ bag (750g) Arctic Gardens Extra Fine Whole Green Beans
- 2 tomatoes, quartered
- ½ shallot, minced
- 300g (10 oz.) firm tofu, chopped
- salt and fresh-ground pepper
- 30ml (2 tbsp.) sherry or apple cider vinegar
- 60ml (¼ cup) olive oil
- 250ml (1 cup) cooked Dupuy lentils
- 20 Kalamata olives, pitted and quartered
Preparation
- Thaw beans for 2 minutes in a pot of salted boiling water.
- Drain beans and submerge in a bowl of ice water until cold.
- Drain beans and dry over paper towel.
- In a bowl, slowly whisk olive oil into vinegar to make a vinaigrette.
- In another bowl, combine tomatoes, olives, shallot, beans, and lentils. Season with salt and pepper to taste.
- In a pan over medium-high heat, sear tofu for 2 to 3 minutes on each side in olive oil. Deglaze with a splash of vinegar and season with salt and pepper to taste.
- Arrange a scoop of tofu on each plate and top with salad.
Nutrition Facts (per serving):
Calories: 330
Protein: 16 g
Fat: 20 g
Carbohydrate: 26 g
Fibre: 7 g
Sodium: 240 mg
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