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
More From Cooking Light
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
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
Preparation
- 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.
Mixed Bean Salad with Flank Steak Recipe at a Glance
- COURSE: Main Dishes, Salads
- CONVENIENCE: Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Beef
- OCCASION: Summer
- PUBLICATION: Cooking Light
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