Mediterranean White Bean Salad

Mediterranean White Bean Salad
Prep: 15 min., Chill: 30 min., Grill: 12 min., Stand: 10 min. For a fresh alternative to traditional chips and salsa, omit the steak and romaine lettuce and enjoy this colorful bean salad as a salsa with crunchy pita chips.


Makes 4 servings

Recipe from

Southern Living Cooking School


1 (15.8-oz.) can Great Northern beans, drained and rinsed*
1 cup chopped English cucumber
1 cup grape tomatoes, halved
1/2 cup pitted kalamata olives, coarsely chopped
1 (16-oz.) bottle light balsamic vinaigrette, divided
3/4 teaspoon pepper, divided
1 (1 1/2-pound) flank steak
1/2 teaspoon salt
2 romaine lettuce hearts, separated
1/2 cup crumbled feta cheese


Stir together first 4 ingredients, 1/3 cup vinaigrette, and 1/4 teaspoon pepper in a medium bowl. Cover and chill 30 minutes.

Place flank steak and remaining balsamic vinaigrette in a large zip-top plastic freezer bag; seal and chill 30 minutes, turning steak occasionally.

Remove steak from marinade, discarding marinade. Sprinkle steak evenly with salt and remaining 1/2 teaspoon pepper.

Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or to desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across the grain into thin strips.

Divide lettuce evenly among 4 bowls. Top each evenly with bean mixture and steak. Sprinkle with cheese.

*Cannellini beans may be substituted.

Marian's tip: For an easy appetizer or a simple sandwich stuffing, finely chop the vegetables in the white bean mixture. Serve alone with toasted pita chips, or stuff inside a pita pocket with flank steak or thinly sliced roast beef.