Mixed Bean Salad with Flank Steak

A colorful trio of beans enlivens this fiber- and iron-rich main-dish salad. Look for pink beans on the Latin foods aisle of your supermarket; if you can't find them, substitute light kidney beans.


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 355
Caloriesfromfat 30 %
Fat 11.8 g
Satfat 2.6 g
Monofat 5.2 g
Polyfat 3.3 g
Protein 28.6 g
Carbohydrate 35.9 g
Fiber 8.5 g
Cholesterol 22 mg
Iron 7.1 mg
Sodium 548 mg
Calcium 141 mg


2 cups (1-inch) cut green beans (about 1/2 pound)
1 1/2 tablespoons minced shallots (about 1 small)
1 (15-ounce) can pink beans, rinsed and drained
1 (15-ounce) can black soybeans, rinsed and drained
3 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper


Steam green beans 5 minutes or until crisp-tender; drain. Place green beans in a large bowl. Add Basic Grilled Flank Steak, shallots, pink beans, and soybeans; toss to combine.

Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over bean mixture; toss gently to coat. Cover and chill.