Southwestern Salad with Tempeh

While on the treadmill at the gym I love to watch Paula Deen.  You know, the Southern Belle with the sunny personality and Southern twang?  "You just need to add a stick of butter, y'all."   I know the treadmill and Paula don't really go together, but I get a certain enjoyment burning calories while watching butter laden mac and cheese be wrapped in bacon and then breaded and fried.  This episode, however, was a surprise.  She had her son Jamie on and he made a dishes that looked amazing and healthy.  The first was this Southwestern Avocado and Black Bean Salad.  He also made Paula's Balsamic London broil which will try next. 

To Jamie's salad I added a few things I had on hand.  Some bell peppers, jalapeno and I rounded out the whole meal with tempeh straight from the freezer, quickly seasoned and right to the grill. 

Southwestern Salad with Tempeh

Printable Recipe 

Serves at least four (but more like six for me)

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 cherry tomatoes, quartered, I used Campari
1 red bell pepper, diced
1 orange bell pepper, diced
1 jalapeno, minced
Kosher salt and freshly ground black pepper
2 tempeh burgers, I used Artie's
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.