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Dense Bean Salad with Flank Steak
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Dense Bean Salad with Flank Steak

2 h 30 minPara 6Nutri-Score B€€
de @claire_cooks_1 importación0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • black beans (canned, rinsed and drained)Despensa800 g
  • cannellini beans (canned, rinsed and drained)Despensa800 g
  • chickpeas (canned, rinsed and drained)Despensa400 g
  • mozzarella balls (drained)Lácteos400 g
  • cilantro (chopped)Frutas y verduras30 g
  • red onion (finely chopped)Frutas y verduras150 g
  • roasted red peppers (diced)Despensa300 g
  • lime (juiced)Frutas y verduras1 pieza
  • flank steak (marinated and cooked)Carne500 g
  • olive oilDespensa60 ml
  • saltEspecias5 g
  • black pepper (freshly ground)Especias3 g

por ración

Nutrición

422kcal

Carbohidratos
35 g
Proteínas
29 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Escurridor
  • Bol
  • Sartén

paso a paso

Preparación

  1. Rinse and drain the beans

    • Drain the black beans, cannellini beans and chickpeas.
    • Rinse them well under cold water and drain again.
    Paso 1

  2. Drain the mozzarella

    • Drain the mozzarella balls from their water.
    • Add them to the bowl with the beans.
    Paso 2

  3. Prepare the vegetables

    • Chop the cilantro.
    • Finely chop the red onion.
    • Dice the roasted red peppers.
    Paso 3

  4. Assemble the salad

    • Add the cilantro, red onion and roasted red peppers to the bowl.
    • Squeeze in the lime juice.
    • Season generously with salt and pepper and drizzle with olive oil.
    • Toss everything together.
    Paso 4

  5. Cook the flank steak

    • Cook the marinated flank steak in a hot pan until done to your liking.
    • Let it rest, then slice it thinly.
    Paso 5

  6. Finish and store

    • Add the sliced flank steak to the salad and toss.
    • Keep in the fridge for the next few days.
    Paso 6
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