Green Bean Salad with Grilled Corn & Smoky Tempeh

Preheat the grill to medium-high heat.

Brush the corn with 1 tablespoon of olive oil and season with salt and pepper. Grill the corn for about 10-12 minutes, turning occasionally until charred. Remove from the grill and let cool.

In a bowl, combine the tempeh slices with the remaining olive oil, smoked paprika, salt, and black pepper. Grill the tempeh for about 5-7 minutes on each side until golden and slightly crispy.

While the tempeh is grilling, bring a pot of water to a boil. Add the green beans and blanch for 3-4 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.

Once the corn is cool, cut the kernels off the cob and add them to a large mixing bowl.

Add the grilled tempeh, blanched green beans, diced red onion, cherry tomatoes, and chopped parsley to the bowl with corn.

Drizzle with lemon juice and toss gently to combine all ingredients.

Taste and adjust seasoning if necessary, then serve immediately or chill in the refrigerator for 30 minutes before serving.