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Mixed Bean Salad with Flank Steak

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

Ingredients

  • 2 cups (1-inch) cut green beans (about 1/2 pound)
  • 1 1/2 cups chopped Basic Grilled Flank Steak (about 6 ounces)
  • 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

Nutrition 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

How to Make It

  1. 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.

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