Mixed Bean Salad with Flank Steak |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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