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.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 355
  • Calories from fat: 30%
  • Fat: 11.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 3.3g
  • Protein: 28.6g
  • Carbohydrate: 35.9g
  • Fiber: 8.5g
  • Cholesterol: 22mg
  • Iron: 7.1mg
  • Sodium: 548mg
  • Calcium: 141mg


  • 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


  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.
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