Three-Bean Salad with Smoked Tofu and Mustard Vinaigrette

• 1 12 cups green beans or yellow wax beans, or combination, trimmed, washed and cut in half diagonally
• 1 small onion, thinly sliced
• 2 tsp. umeboshi vinegar
• 1 Tbs. brown rice vinegar or red wine vinegar
• 1 13 tsp. olive oil
• 2 tsp. Dijon mustard
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 clove garlic, minced
• 14 cup canned chickpeas, rinsed and drained
• 14 cup canned kidney beans, rinsed and drained
• 4 to 6 oz. smoked tofu, cubed
• 4 large iceberg lettuce leaves

1. Fill medium saucepan (that can be fitted with steamer basket) with 1 inch water.
2. Place steamer basket in pan and put green and/or yellow wax beans in steamer.
3. Bring water to a boil, cover and steam until tender, 4 to 5 minutes.
4. Run beans under cold water; drain.
5. Place in 2-quart mixing bowl and set aside.
6. In 1-quart saucepan, combine onion and vinegars.
7. Cover and bring to a boil.
8. Remove from heat; add olive oil, cover and let stand 10 to 15 minutes.
9. Add mustard, parsley and garlic.
10. Add chickpeas and kidney beans to the green and/or yellow beans.
11. Add seasoned onion mixture.
12. Stir to coat.
13. Add tofu and stir again.
14. Arrange lettuce leaves on plate.
15. Spoon bean and tofu mixture over lettuce.

green beans, onion, umeboshi vinegar, brown rice vinegar, olive oil, mustard, parsley, clove garlic, chickpeas, kidney beans

Taken from www.vegetariantimes.com/recipe/three-bean-salad-with-smoked-tofu-and-mustard-vinaigrette/ (may not work)