Bean salad with mustard vinaigrette & crispy tofu croutons | Recipes | WW USA

Name: Bean salad with mustard vinaigrette & crispy tofu croutons | Recipes | WW USA
Total time: 45 min
Ingredients: 15 oz Extra firm tofu, drained well and sliced; 2 Tbsp Olive oil, divided; 1 Tbsp Low sodium soy sauce; 1 Tbsp Cornstarch; 8 oz Uncooked string beans, green, trimmed and cut into 2-inch pieces; 8 oz Frozen yellow snap beans, fresh or frozen, trimmed and cut into 2-inch pieces; 1 item(s) Shallot, finely chopped; 1 Tbsp Whole-grain mustard; 1 Tbsp White wine vinegar; 1/2 tsp Table salt, plus more for cooking the beans; 1/8 tsp Black pepper; 4 cup(s) Kale, baby, or chopped kale (about 4 oz); 15 oz Canned chickpeas (garbanzo beans), drained; 2 Tbsp Dill, fresh, chopped

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Enjoy a tasty and delicious meal with your loved ones. Learn how to make Bean salad with mustard vinaigrette & crispy tofu croutons & see the Points value of this great recipe.

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Ingredients

15 oz Extra firm tofu, drained well and sliced
2 Tbsp Olive oil, divided
1 Tbsp Low sodium soy sauce
1 Tbsp Cornstarch
8 oz Uncooked string beans, green, trimmed and cut into 2-inch pieces
8 oz Frozen yellow snap beans, fresh or frozen, trimmed and cut into 2-inch pieces
1 item(s) Shallot, finely chopped
1 Tbsp Whole-grain mustard
1 Tbsp White wine vinegar
1/2 tsp Table salt, plus more for cooking the beans
1/8 tsp Black pepper
4 cup(s) Kale, baby, or chopped kale (about 4 oz)
15 oz Canned chickpeas (garbanzo beans), drained
2 Tbsp Dill, fresh, chopped