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.
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.
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