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

2 h 30 minServes 6Nutri-Score B€€
from @claire_cooks_1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • black beans (canned, rinsed and drained)Pantry800 g
  • cannellini beans (canned, rinsed and drained)Pantry800 g
  • chickpeas (canned, rinsed and drained)Pantry400 g
  • mozzarella balls (drained)Dairy400 g
  • cilantro (chopped)Produce30 g
  • red onion (finely chopped)Produce150 g
  • roasted red peppers (diced)Pantry300 g
  • lime (juiced)Produce1 piece
  • flank steak (marinated and cooked)Meat500 g
  • olive oilPantry60 ml
  • saltSpices5 g
  • black pepper (freshly ground)Spices3 g

per serving

Nutrition

422kcal

Carbs
35 g
Proteins
29 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Colander
  • Mixing bowl
  • Frying pan

step by step

Method

  1. Rinse and drain the beans

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

  2. Drain the mozzarella

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

  3. Prepare the vegetables

    • Chop the cilantro.
    • Finely chop the red onion.
    • Dice the roasted red peppers.
    Step 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.
    Step 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.
    Step 5

  6. Finish and store

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